Chac Chaca Roni

Let's cook it
Difficulty Intermediate
Portions: 12
Total 45 min

Ingredients

  • 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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