Vermont White Cheddar Mac N' Cheese Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. For the fonduta:
2. For the breading:
3. For the macaroni and cheese:
4. For the celery root puree:
5. For garnish:
6. Special equipment: a ring mold
7. Preheat oven to 375 degrees F.
8. 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.
9. In a medium bowl, lightly whisk 2 egg whites. In a separate medium bowl, combine all dry ingredients.
10. 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.
11. 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.
12. Place a pool of celery sauce on each plate. Place macaroni and cheese cake in center. Garnish with baby celery and chive oil.
13. 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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