Macaroni Pudding
This Macaroni Pudding recipe is built around macaroni, and it comes together in about under an hour from start to finish. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 4 cup Macaroni
- 4 cup Evaporated Milk
- 1 cup Water
- 3 cup Sugar
- 2 tsp Salt
- 4 Eggs
- ¼ cup Butter
- 1 cup Raisins
- 2 ½ tsp Ground Nutmeg
- 2 tbsp Vanilla
Method
- Add macaroni to large pan with sufficient water to cover (approximately 4 cups). Add salt and bring to boil until tender (approximately 25 -30 minutes). Meanwhile, beat eggs and sugar together, then add vanilla and nutmeg. Mix well and set aside. In a separate medium sauce pan, heat evaporated milk plus 1 cup of water and butter to almost a boiling point. Remove from heat and add to sugar mixture. Drain cooked macaroni. Add macaroni and raisins to the milk mixture and stir well. (This mixture will have quite a bit of liquid, but this will form a nice custard textured pudding once baked.)
- Grease a large baking dish with butter or margarine, add the macaroni mixture and sprinkle with additional nutmeg. Bake at 350° F for 1 hour or until golden brown. (Pudding should be firm enough to cut, but moist and not dry).
Tips for the best Macaroni Pudding
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Macaroni Pudding ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for macaroni?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Macaroni Pudding recipe medium to make?
It is rated medium: 10 ingredients and 2 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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