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Macaroni Pudding

Caymanian · Dessert · Easy

Macaroni Pudding

Total
1 hr 25 min
Prep
25 min
Serves
8
Calories
290
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Tender macaroni and raisins bake in sweet vanilla custard with a nutmeg-scented top. The warm pudding is soft enough to spoon, then firms as it cools.

Pasta gives Macaroni Pudding a comforting chew inside a milky baked custard. Evaporated milk adds richness without cream, while raisins swell as they absorb the sweet liquid.

Cook the macaroni until tender before mixing it with the custard. The oven sets the eggs; it should not have to finish dry pasta, which would steal liquid from the filling.

SweetCreamyBakingComfort FoodVegetarianNut-free

Method

  1. Heat the oven to 350°F (180°C). Grease a 2-quart baking dish with 1 tsp butter. Boil elbow macaroni in water for until tender, then drain.

  2. Warm evaporated milk, measured water and remaining butter in a saucepan over medium-low heat for until steaming. Whisk eggs, sugar, salt, nutmeg and vanilla extract in a bowl.

  3. Slowly whisk the warm milk into the eggs. Stir in macaroni and raisins, then pour into the baking dish.

  4. Bake for until golden at the edges and the center is set with a slight wobble and reaches 160°F. Cool for before spooning into bowls.

Forkue tips

  • Place the baking dish on a sheet pan to catch any custard that bubbles over the rim.

Storing and reheating

Keep the macaroni pudding refrigerated for up to 3 days. Warm individual portions gently with a spoonful of milk, or serve chilled for a firmer texture.

Kitchen gear

2-quart baking dishTop picks on AmazonSaucepanTop picks on Amazon
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Nutrition per serving, estimated

290Calories
9gProtein
44gCarbs
9gFat

Macaroni Pudding: FAQ

Is this a savory pasta bake?

No, sugar, raisins and vanilla make it a dessert. The macaroni plays a similar role to rice in a baked rice pudding.

Why is the custard dry?

Overbaking drives out moisture and tightens the eggs. Remove it when the middle is set but still trembles slightly.

How do I store and reheat Macaroni Pudding?

Keep the macaroni pudding refrigerated for up to 3 days. Warm individual portions gently with a spoonful of milk, or serve chilled for a firmer texture.

How long does Macaroni Pudding take?

About 1 hr 25 min in total: 25 min prep and 1 hr cooking.

What do I need to make Macaroni Pudding?

The key ingredients are elbow macaroni, evaporated milk, eggs, butter, raisins and ground nutmeg, plus pantry basics.

Any tips for Macaroni Pudding?

Place the baking dish on a sheet pan to catch any custard that bubbles over the rim.

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