Wash satoimo without peeling. Slice green onion diagonally.

Cut chicken into bite-sized pieces and season with salt and pepper.

Boil macaroni for 1 minute less than the package instructions, drain, and set aside. In the same pot, boil satoimo for about 10 minutes until tender, then peel and cut into bite-sized pieces.

Heat butter in a pan, add chicken, and cook over medium-low heat until the color changes. Add green onion and sauté until softened. Sprinkle flour and stir until no lumps remain. Gradually add milk, stirring each time until thickened. Add satoimo, macaroni, and salt, then mix and adjust seasoning.