Name: Chac Chaca Roni
Prep time: 5 s
Cook time: 40 s
Total time: 45 s
Yield: 12
Cuisine: American,Local,Fusion
Ingredients: 2 Tablespoons Butter Salted; 2 Tablespoons Pimento/ Seasoning Pepper; 1 Tablespoon Garlic; 2 Tablespoons All-Purpose Flour; 1 1/3 Cup CARNATION® Full Cream Evaporated Milk; 1 Cup Cheese Mozzarella Low Sodium; 3/4 Cup Cheddar Cheese; 1 Pack Mini Pasta Shells; 1/4 Cup Red Bell Pepper; 1/4 Cup Celery; 1 Cup Cooked Bacon; 4 Cups Panko Breadcrumbs; 2 Cups All-Purpose Flour; 2 Packets MAGGI® Season-Up All Purpose Powdered Seasoning; 4 Cups Vegetable Oil

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.

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

Chac Chaca Roni

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NUTRITIONAL INFORMATION 526.8 kcal = 2,205kj /per portion

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