4 large leeks
2 double (full) chicken breasts
100 g cooked ham
250 g macaroni
1 large onion, chopped
50 g butter
2 tblsp plain flour
1 cup milk
½ tsp grated nutmeg
¼ tsp paprika
¼ tsp white pepper
2 large eggs, beaten
125 g grated cheese
1 grated carrot
1 cup chopped parsley

This recipe uses both microwave and conventional cooking processes:

Place the chicken breasts in a microwave-safe dish, seal with plastic wrap, and cook on High for 6 minutes. Allow to rest, covered, for 5 minutes. Then, remove the chicken from the hot cooking dish and allow to cool, covered in plastic wap to retain juices. Shred or chop finely when cool.

Clean the leeks and place in a covered microwave container with a cup of boiling water. Braise for 6 minutes. Drain and allow to cool before chopping roughly.

Cook the macaroni in a saucepan of salted boiling water for 12 minutes. Drain in a sieve or colander and flush with cold water to cool.

Chop the ham finely. Grate the carrot. Chop the parsley.

Heat the margarine in a saucepan and fry the chopped onion until beginning to brown. Add the flour and stir for 1 minute to make a roux. Gradually add the milk, stirring continually. Add the grated cheese, nutmeg, paprika, white pepper and cook for 2 minutes. Allow to cool slightly and add 2 beaten eggs. Add the leeks, ham, carrot and parsley.

Lightly grease an oven-proof dish. Place ½ the macaroni in the bottom, and top with ½ the sauce and ½ the shredded or chopped chicken. Repeat with the remaining ingredients. Top with sliced tomatoes and a generous sprinkling of Parmesan cheese. Cook at 190° C for 20 minutes.