Boil the macaroni. Thinly slice the onions. Cut the chicken into bite-sized chunks. Cut the bacon into 2 cm pieces.
Heat the oil in a frying pan and cook the chicken. Add the onions and bacon and sauté. Season with salt and pepper. Add the macaroni and sauté to combine.
Make the white sauce in a separate pot. Add 1 teaspoon of the soup stock granules and season with salt and pepper.
Grease the baking dish with butter and fill with Step 2. Top with half of the white sauce and mix it all together. Top with the remaining sauce.
Sprinkle with the cheese and bake in an oven at 230℃ for 10-15 minutes until browned. Once baked, garnish with parsley.
For a more detailed direction for making the white sauce, please refer to Recipe ID: 618938.
You can also use powdered cheese. Increase the amount of macaroni if you like.
Story Behind this Recipe
This is a gratin I've made for more than 20 years. For an easy gratin recipe, please see Recipe ID: 675863. Make a lot of white sauce and freeze the leftovers.
You can also add the macaroni directly to the white sauce in Step 4. If making only a small amount, you can also use a toaster oven to bake it. The white sauce will harden as is cools. In that case, adjust with a bit of milk.