Ingredients
- 1 cup elbow macaroni
- 4 cups whole milk
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- A pinch of salt
- 2 tbsp butter
- 1/4 cup raisins
- A handful of chopped almonds
Method
Cook the macaroni:
- Cook the elbow macaroni according to the package directions.
- Drain and set aside.
Make the custard:
- In a large saucepan, heat the milk over medium heat.
- Add the sugar and a pinch of salt, stirring until the sugar dissolves.
- In a separate bowl, whisk together the eggs, vanilla extract, cinnamon, and nutmeg. Gradually add the hot milk mixture to the eggs, whisking constantly to avoid scrambling the eggs.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly.
- This will take about 5-7 minutes.
Combine macaroni and custard:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked macaroni with the custard mixture. Stir in the butter, raisins, and chopped nuts (if using).
Bake the pudding:
- Grease a baking dish with butter, then pour the macaroni and custard mixture into the dish.
- Bake for 45-50 minutes, or until the top is golden brown and the pudding is set. You can check by inserting a knife in the centre; it should come out clean.
Serve:
Allow the macaroni pudding to cool for a few minutes before serving. It can be enjoyed warm or chilled, depending on your preference.
Tips:
Try flavour variations. You can play with the flavours by adding a bit of coconut milk or chocolate chips.
Toppings:
Serve with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of cinnamon on top for extra indulgence. This macaroni pudding is a great comfort food, and it’s perfect as a dessert or even a sweet breakfast.