Put macaroni into rapidly-boiling salted water and cook until tender—about 15 min. Drain well. Cut macaroni into thin rings and line six well-buttered timbale moulds as evenly as possible with the rings (use the point of a needle to fix them in position). Prepare chicken mixture as for Chicken Soufflé and fill the moulds. Cover moulds with buttered paper, steam 25–35 min.
Serve hot with sauce poured round.