Recipe courtesy of Frank Bonanno
Episode: Mac and Cheese
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Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

For the fonduta:
For the breading:
For the macaroni and cheese:
For the celery root puree:
For garnish:

Directions

Special equipment: a ring mold

Preheat oven to 375 degrees F.

Put butter in a 4-quart heavy bottom pan; melt slowly. Add the shallots and sweat for 10 minutes. Add vinegar and white wine and reduce for 15 minutes. Pour in cream and reduce by half. Transfer to blender; slowly add Cheddar while pulsing to heavy thickness. Hold warm.

In a medium bowl, lightly whisk 2 egg whites. In a separate medium bowl, combine all dry ingredients.

For the cake:

Place noodles, bacon, and corn in a large bowl; toss with fonduta until well coated. Place mixture in a shallow baking dish. Place a weight on top of it (e.g. another baking dish) and press for 30 minutes in the refrigerator. Once set, ring mold 5 cakes. Dip top of each cake in egg white, then into breading. In a nonstick pan, melt butter and olive oil until just crackling. Place cakes, bread side down on pan. Saute 4 minutes; place in oven for 8 minutes. Remove and drain on paper towels. Keep warm.

For the puree:

Melt 4 ounces of butter. Saute shallots 5 minutes. Add celery root and milk and cook over medium heat for 20 minutes. Drain and place celery root in a blender. Add the remaining 4 ounces of butter and blend until smooth adding the cream, as needed. Season truffles with salt, pepper, and white truffle oil. Stir in truffles. Hold warm.

To assemble:

Place a pool of celery sauce on each plate. Place macaroni and cheese cake in center. Garnish with baby celery and chive oil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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