Vermont white cheddar mac n' cheese cake

  • For the fonduta
  • 450g butter (recommended: plugra)
  • 1 shallot, diced
  • 125ml champagne vinegar
  • 500ml good white wine
  • 1L double cream
  • 450g Vermont cheddar, cubed
  • For the breading
  • 2 egg whites
  • 200g grated Parmigiano Reggiano
  • 100g panko bread crumbs
  • 30g diced fresh chives
  • 15g finely chopped flat-leaf Italian parsley
  • 5g chopped fresh oregano leaves
  • For the macaroni and cheese
  • 450g elbow noodles, cooked al dente
  • 260g fresh corn, blanched
  • 230g apple smoked streaky bacon, chopped and rendered
  • 30g butter
  • 2 tbsp extra-virgin olive oil
  • For the celery root puree
  • 110g butter, plus 110g
  • 2 shallots, diced
  • 1 bulb celery root, peeled and diced
  • 1 cup double cream, as needed
  • 750ml milk
  • 15g chopped truffles
  • Salt
  • Freshly ground white pepper
  • White truffle oil, to taste
  • For the garnish
  • 5 baby celery ribs
  • 2 tbsp chive oil
1) Preheat the oven to 190C/Gas 5.

2) Put butter in a 4L 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 for the breading.

4) 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 mould 5 cakes.

5) 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 kitchen paper. Keep warm.

6) For the puree, melt 110g of the 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 110g of butter and blend until smooth adding the cream, as needed. Season truffles with salt, pepper, and white truffle oil. Stir in truffles. Keep warm.

7) To serve, place a pool of celery sauce on each plate. Place macaroni and cheese cake in center. Garnish with baby celery and chive oil.

Rule the Kitchen with More Recipe Faves

Mac and cheese
Mac and cheese
Time
60
Serves
6-8
Difficulty
Med
Baked Macaroni and Cheese
Baked Macaroni and Cheese
Time
45
Serves
6-8
Difficulty
Easy
Macaroni and Cheese
Macaroni and Cheese
Time
40
Serves
6
Difficulty
Med
Macaroni and Cheese
Macaroni and Cheese
Time
25
Serves
6
Difficulty
Med