Here’s a recipe for the tastiest and creamiest macaroni pudding you’ll ever try. If you like mac and cheese but want to try something new, this recipe is just what you need. This macaroni pudding will become a household favorite because of its smooth sauce and soft noodles.
This dish is a true comfort food classic, with its rich, creamy sauce and perfectly cooked noodles. And what’s best? It’s very easy to make, and you probably already have all the ingredients you need in your kitchen. So why not try this macaroni pudding and see for yourself how good it is?
Ingredients
- 6 ounces (170 g) dry elbow macaroni
- ½ teaspoon salt, for the pasta water
- 1 teaspoon butter, for greasing the dish
- 2 large eggs
- ¼ cup (50 g) golden caster sugar or regular granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (480 ml) whole milk
- ½ teaspoon ground nutmeg
Instructions
- Prepare the oven and dish. Preheat the oven to 350°F (175°C). Grease a 1½-quart baking dish with the butter and place it on a rimmed baking sheet to catch any spills.
- Cook the macaroni. Bring a large pot of water to a boil and add the salt. Cook the macaroni according to the package directions until tender but still holding its shape. Drain thoroughly, then let it cool for about 5 minutes, stirring once or twice to release the steam.
- Mix the custard. In a large bowl, whisk the eggs and sugar until combined. Gradually whisk in the milk, followed by the vanilla. You want an evenly mixed custard without a thick layer of foam.
- Fill the dish. Spread the drained macaroni in the buttered baking dish. Pour the custard over it and stir gently to distribute the pasta evenly. Sprinkle the nutmeg across the surface.
- Bake. Bake uncovered for 45–60 minutes, checking from about 40 minutes because a shallow dish will cook faster than a deep one. The edges should be set, with a slight wobble in the center when you gently move the dish. There should be no loose liquid sloshing in the middle. The center should reach at least 160°F (71°C). If the top browns too quickly, loosely cover it with foil.
- Rest before serving. Let the pudding stand for 10 minutes before spooning into bowls. Serve warm on its own or with a little jam.
Tips for Making Macaroni Pudding
- Cook the pasta until tender. Unlike pasta for a savory baked casserole, the macaroni here should have no firm center before it goes into the custard. Stop before it becomes mushy.
- Drain it well. Water trapped in the macaroni can dilute the custard. Give the colander a few gentle shakes before setting the pasta aside.
- Use whole milk. It gives the custard more richness than reduced-fat milk without needing cream.
- Keep an eye on the center. A browned top doesn’t necessarily mean the custard is ready. Check the middle before removing the dish from the oven.
- Expect a lightly sweet pudding. The ¼ cup of sugar keeps it fairly mild. If you prefer a sweeter dessert, increase it to ⅓ cup (65–70 g).
Storage and Reheating
Refrigerator: Refrigerate leftovers within 2 hours, transferring larger amounts to shallow containers so they cool quickly. Cover and use within 3–4 days.
Reheating: The macaroni absorbs more liquid as it sits, so the chilled pudding will be firmer. Add a small splash of milk to an individual portion, cover loosely, and microwave in short intervals until heated through to 165°F (74°C).
Freezing: This pudding is best eaten fresh or refrigerated. Freezing and thawing can make the custard watery and the pasta overly soft.
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Serve Macaroni Pudding With
You can enjoy a rich and creamy macaroni pudding with ice cream, whipped cream, butter, or all three! Pour a little honey or chocolate, or caramel sauce on top for a touch of sweetness.
Add a spoonful of strawberry jam for a burst of fruity flavor, or top with fresh strawberries or raspberries for a cool finish. This delicious dessert can be used in a lot of different ways.
