Preparation Time
5 minutes
Cooking Time
20 minutes
Serving Size
3-4 pax
Ingredients
- 1 can (290g) Kimball Chicken Carbonara Pasta Sauce
- 180g Kimball Macaroni, cook as per packet instructions
- 2 tbsp Butter
- 2 nos Shallots, thinly sliced
- 2 nos Birds eye chili, deseeded and minced
- 120g Small shrimps
- 3 tbsp Cincalok (fermented shrimp paste)
- ½ cup Milk
- 4 slices Cheddar cheese
Method
- Heat the butter, then sauté the shallots and bird’s eye chilies until fragrant. Add the small shrimps and cincalok, and mix well.
- Pour in the Kimball Chicken Carbonara Pasta Sauce and milk. Mix well, then toss in the macaroni until well combined.
- Pour the Kimball Macaroni mixture into a casserole, top it with cheese slices, and bake in a preheated oven at 180˚C for 5–10 minutes using the top heat, or until the cheese has melted. Best served hot.
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