Recipe courtesy of Frank Bonanno

Vermont White Cheddar Mac N' Cheese Cake

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

For the fonduta:

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

For the breading:

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

For the macaroni and cheese:

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

For the celery root puree:

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

For garnish:

5 baby celery ribs

2 tablespoons chive oil

Directions

Special equipment:
a ring mold
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. In a medium bowl, lightly whisk 2 egg whites. In a separate medium bowl, combine all dry ingredients.
  4. For the cake:
  5. 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.
  6. For the puree:
  7. 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.
  8. To assemble:
  9. Place a pool of celery sauce on each plate. Place macaroni and cheese cake in center. Garnish with baby celery and chive oil.