Chicken Carbonara Cincalok Pasta Bake

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

1. Heat the butter, then sauté the shallots and bird’s eye chilies until fragrant. Add the small shrimps and cincalok, and mix well.
2. Pour in the Kimball Chicken Carbonara Pasta Sauce and milk. Mix well, then toss in the macaroni until well combined.
3. 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.