Vermont White Cheddar Mac N' Cheese Cake
- 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
- Freshly ground white pepper
- White truffle oil, to taste
- 5 baby celery ribs
- 2 tablespoons chive oil
DirectionsFor 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.
Recipe courtesy of Frank Bonanno, Denver, Colorado, 2007