Chicken Alfredo gratin

4 portions
Cook time: 30 minutes

Ingredients

3 cups macaroni
20 oz chicken fillets
3 cloves garlic
2 tbsp butter
2 tbsp wheat flour
1 ½ cups milk
1 cup heavy cream
1 ½ cups parmesan cheese
1 tsp Dijon mustard
Pinch salt
2 pinches freshly ground black pepper
Butter for frying

Method

Set the oven to 400°F. Cook the macaroni according to the instructions on the packaging. Drain the water and pour the macaroni into a bowl. Shred the chicken. Brown in butter in a frying pan until takes on a nice color, lower the heat, and cook the chicken through.
Peel and finely chop the garlic. Melt the butter in the pan. Add the milk and beat until smooth. Pour in the milk and cream, bring to the boil while stirring, then simmer on a low heat for about 3 minutes. Remove from the heat and mix in the garlic and two-thirds of the parmesan cheese. Season with mustard, salt, and pepper to taste.
Mix the macaroni with the chicken and the sauce. Pour into the foil mold. Sprinkle the rest of the parmesan cheese on top. Bake in the middle of the oven for about 15 minutes or until the gratin has taken on a nice color.

When the gratin is ready and has cooled, it can be easily frozen and then reheated in the Omnia mold.