| Carbohydrates | 77.3 g |
| Energy | 526.8 kcal |
| Fats | 14.9 g |
| Fiber | 1.2 g |
| Protein | 20.7 g |
| Saturated Fats | 6.6 g |
| Sodium | 392.3 mg |
| Sugars | 5.7 g |
-
Total
45 -
difficulty
Intermediate -
Cost
Chac Chaca Roni
By Janille O'Brien & Natasha Kangaloo-Wood
Utensils
-
can
-
Bowl
-
Spoon
-
Whisk
-
Refrigerator
-
Deep fryer
Ingredients
Portions: 12
- 2 Tablespoons Butter, Salted
- 2 Tablespoons Pimento/ Seasoning Pepper (finely minced)
- 1 Tablespoon Garlic (minced)
- 2 Tablespoons All-Purpose Flour
- 1 1/3 Cup CARNATION® Full Cream Evaporated Milk (330ml)
- 1 Cup Cheese, Mozzarella, Low Sodium (grated)
- 3/4 Cup Cheddar Cheese (grated)
- 1 Pack Mini Pasta Shells (200g, cooked according to package instructions)
- 1/4 Cup Red Bell Pepper (diced)
- 1/4 Cup Celery (minced)
- 1 Cup Cooked Bacon (diced)
- 4 Cups Panko Breadcrumbs
- 2 Cups All-Purpose Flour
- 2 Packets MAGGI® Season-Up All Purpose Powdered Seasoning
- 4 Cups Vegetable Oil
Instructions
- 1.In a medium pot heat butter until completely melted. Add pimiento/seasoning peppers and garlic and and cook until tender. Add flour and stir to make a roux. Allow this mixture to cook for a minute.
- 2.With a whisk, slowly pour Evaporated Milk into the pot, stirring continuously to ensure that this mixture becomes a smooth sauce.
- 3.Once finished lower heat and add ¼ cup mozzarella cheese, ¼ cup cheddar cheese, pasta, bell peppers, celery and bacon and stir until cheese is melted. Set this mixture aside and allow to cool.
- 4.Fold in remaining cheese, place in the refrigerator and allow it to solidify.
- 5.In a bowl combine panko, flour and Season Up and mix until well incorporated. Set aside.
- 6.Heat oil to 350°F (180°C).Take chilled mixture and create golf ball sized bites. Coat them in the breadcrumb mixture, fry until golden brown.
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