Vermont White Cheddar Mac N' Cheese Cake

Total Time:
1 hr 30 min
30 min
30 min
30 min

4 servings

  • 1 pound butter (recommended: Plugra)
  • 1 shallot, diced
  • 1/2 cup champagne vinegar
  • 2 cups good white wine
  • 1 quart heavy cream
  • 1 pound Vermont Cheddar, cubed
  • 2 egg whites
  • 2 cups grated Parmigiano-Reggiano
  • 1 cup panko bread crumbs
  • 2 tablespoons diced fresh chives
  • 1 tablespoon finely chopped flat-leaf Italian parsley
  • 1 teaspoon chopped fresh oregano leaves
  • 1 pound elbow noodles, cooked al dente
  • 2 cups fresh corn, blanched
  • 8 ounces apple smoked bacon, chopped and rendered
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces butter, plus 4 ounces
  • 2 shallots, diced
  • 1 bulb celery root, peeled and diced
  • 3 cups milk
  • 1 cup heavy cream, as needed
  • 3 teaspoons chopped truffles
  • Salt
  • Freshly ground white pepper
  • White truffle oil, to taste
  • 5 baby celery ribs
  • 2 tablespoons chive oil
For the fonduta:
For the breading:
For the macaroni and cheese:
For the celery root puree:
For garnish:
  • 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.

  • 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.

  • 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.

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

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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