What’s not to love here? Macaroni – already a favourite in most households – mixed with delicious stock (or gravy) and cheese, so you get all the benefits of macaroni cheese but without the heaviness of a white sauce, plus it’s a great way of using up the gravy from Sunday lunch. If there’s any leftover meat, you could have it alongside too, but I find this a wonderfully comforting Sunday-night treat all on its own.
I introduced my great friend and co-author of The Kitchen Revolution, Polly Russell, to macaronade and she absolutely raved about it. Apparently the whole family loves it – no easy feat when catering for children! So now, whenever she makes a casserole, she always makes a bit of extra gravy or sauce, then she can knock this up at the drop of a hat.