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?

Macaroni Pudding

Looking through my cookbooks in my comfy kitchen, I knew I had to find the best recipe for macaroni pudding. I felt that an old, worn-out book that had been in my family for a long time would help me become a good cook.

After looking through all the pages, I finally found a recipe for macaroni pudding written by hand. I was thrilled to try it, so I got all the ingredients together and started mixing and stirring with great enthusiasm.

But as I carefully mixed the creamy mixture into the pasta, I couldn’t shake the feeling that something was missing. I looked through my cupboards to find the right ingredient to make the dish come to life. I finally found a jar of nutmeg and knew it was precisely what the recipe required.

I added it to the macaroni and put the dish in the oven with a smile on my cheeks. I couldn’t wait to dig in when I could smell the pasta and sauce cooking.

I took the dish out of the oven when the timer went off and allowed it to cool for a few minutes before serving it. To my joy, the macaroni pudding was a flavourful, yummy classic that made my taste buds tingle with pleasure.

I finally found the perfect macaroni pudding recipe, and I couldn’t wait to share it with you.

What is Macaroni Pudding?

Imagine it as the pasta-infused relative of rice pudding. It is a creamy, custardy delicacy with a nutmeg taste that is made with cooked macaroni as the foundation. Several recipes even include an eggy, rich texture or a small amount of sweetness with sugar and sultanas.

All you need to make it are milk, butter, and simple ingredients. Just mix everything and bake it in a dish that has been greased for a dessert that is both creamy and crunchy with golden brown edges.

Even though it isn’t as well-known as it once was, macaroni pudding is still a cozy, nostalgic delight that will make you smile.

Fun Fact: Back in the day, the Victorians liked to change up their mac and cheese by adding a bit of boozy brandy or a coat of marmalade, whichever they liked best. And just when you thought it couldn’t get any better, they added a dash of nutmeg to give it that classic eggnog flavor.

Here’s the real takeaway: they cooked this meal for a staggering 45 minutes, which made the macaroni so soft you could almost mush it with a fork. And while it may have been popular in the 1800s, we feel that today’s more sophisticated tastes might not be a good match for this recipe. But hey, they tried, right?

Macaroni Pudding Recipe

Prepare yourself to enjoy a creamy, luscious dessert that will take your taste senses to heaven! Presenting macaroni pudding, a delectable mixture of creamy custard, thick and silky macaroni noodles, with a dash of nutmeg for a little more warmth and spice.

Ingredients

• 6 oz macaroni
• 2 eggs
• ¼ Cup sugar golden caster
• 1 tsp vanilla extract
• 2 Cup milk
• 1 tsp butter
• 1 tsp ground nutmeg
• ½ tsp salt (for cooking pasta)

Instructions

• Preheat the oven to 35F.
• Bring a pot of water to a boil (about two-thirds full).
• When the water starts to boil, add some salt and your pasta. Cook for 10–14 minutes, or as long as it says on the package of pasta. The pasta should be soft but not soggy.
• Use a pasta strainer to drain the pasta, and then put it back in the pot.
• Mix milk, eggs, sugar, and vanilla together in a separate bowl to make a custard.
• Pour the sauce over the cooked macaroni and mix it well.
• Apply butter to your baking dish, and then put the macaroni mixture in the dish. Put the dish on a large tray for baking.
• Put everything in a 350°F oven for about an hour. So, that’s all! Enjoy your creamy macaroni pudding.

Add some deliciousness to your Pinterest board! If you like this recipe for macaroni pudding, share the picture below with your friends.

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.

If you like brats and like how easy it is to use an air fryer, you’re in for a treat. Today, we’ll show you how to make tasty, easy air fryer brats.

This recipe is great for a quick and tasty meal and a great way to enjoy the classic flavors of brats sausages without having to fire up the grill. So, if you want to try something new and tasty, let’s start and learn how to make air fryer brats!

Make this currywurst sauce for your brats for a truly authentic German culinary experience.

Using an air fryer, you can easily cook up a batch of perfectly crispy bratwurst sausage.

Ingredients

• 1 package uncooked bratwurst (about 4–5 brats)

• Optional veggie mix:

  • 1 bell pepper, sliced

  • ½ onion, sliced

  • 1 tsp olive oil

  • ½ tsp salt

  • ⅓ tsp black pepper

• Optional beer brats: soak brats in beer for 30 minutes before air frying

Instructions

1. Preheat the air fryer
Set your air fryer to 360°F (182°C) and let it heat for 5 minutes.

2. Cook the brats
Arrange bratwursts in a single layer in the basket. Air fry for 12–15 minutes, or until the internal temperature reaches at least 160°F (71°C). For extra browning and crispy skin, cook to 185–190°F (85–88°C).

(Optional: Flip the brats halfway through for even browning, though it’s not required.)

3. Add peppers & onions (variation)
In a small bowl, toss sliced peppers and onions with olive oil, salt, and black pepper. Add them to the basket with the brats, spreading them out evenly. Cook together until the brats are done and the veggies are tender.

4. Serve
Remove brats from the air fryer, let rest for 2–3 minutes, then serve on buns or with your favorite sides.

Tips for Success

• Use a meat thermometer — it’s the best way to ensure juicy, safe-to-eat brats.

• For a beer flavor boost, simmer brats in beer for 15–20 minutes before air frying.

• Avoid overcrowding the basket — airflow is key for crisp, evenly browned sausages.

Serving Ideas

• On a toasted bun with mustard and sauerkraut

• With roasted potatoes or fries

• With peppers, onions, and a side of German potato salad

These bad boys are packed with flavor, and cooking them in the Air-Fryer ensures that they’re juicy and succulent every time. So go ahead, share the love and pin this amazing recipe to your Pinterest board! Your taste buds (and your followers) will thank you.

Brats Variations and Toppings

When it comes to simple yet delicious toppings, sauerkraut, onions, and mustard are always at the top of our list. But if you’re looking to mix things up, here are a few more of our favorite options:

How about trying caramelized onions or adding chopped bell peppers to your air fryer for the last minutes of cooking? This will give your dish a unique and delicious twist! Plus, it’s easy to add color and flavor to your meal. Give it a try and see how it transforms your dish into something truly special.

Elevate your sandwich game by adding some tangy, crunchy pickles! Try sweet or dill pickles, pickled red onions, or relish to boost your brats.

How about spicing up your brats with a generous dollop of your favorite cheese or tangy ketchup? Or why not try a new burger sauce to add some extra flavor to your meal? You can also add some bacon bits; why not? The possibilities are endless! 

Cooking time for frozen brats in the air fryer

When you cook frozen bratwurst in an air fryer, you can expect a cooking time of around 16-17 minutes. It’s important to keep an eye on the internal temperature of the bratwurst, using a meat thermometer, to ensure that they reach at least 160 degrees Fahrenheit.

This is especially important when cooking beer brats, as the extra moisture can affect the cook time. To be safe, add an extra 3-5 minutes to the cooking time to ensure that your bratwurst are cooked to perfection.

Chislic may be prepared with venison, lamb, or beef, but in my opinion, venison works best for this distinctive South Dakotan cuisine. Chislic is made with bite-sized pieces of meat that have been deep-fried and seasoned with Worcestershire sauce, garlic powder, salt, and pepper.

Many restaurants and grills in South Dakota offer Chislic as an appetizer. This dish seems to be made differently everywhere, but I’ve never tried a Chislic that I didn’t like. Except maybe beef Chislic, I mean, I like it, but it doesn’t come close to venison or lamb. 

Chislic should be around the size of a quarter and the thickness of your thumb. The finest cuts for venison are backstraps and round roasts since they provide the largest chunks of meat and need the least trimming. It can be served loose or on a stick, much like a lamb.

Any deer camp is guaranteed to love venison Chislic since it’s so easy to make and exceptionally tasty.

What is South Dakota Chislic?

Few people outside of South Dakota are familiar with Chislic, which is often fried lamb or venison on a stick. It’s uncommon elsewhere, but in this 40th state of the union, it’s huge. South Dakota’s favorite dish, according to the area’s leading newspaper. The leading magazine in the area named the state’s southeast “Chislic Circle.” Small-town bars and restaurants around Sioux Falls always have the best Chislic.

The Turkic word shashlik or shashlyk, which is derived from the Turkish word for skewered meats, shish kebab, is thought to be the source of the word Chislic. John Hoellwarth, a Crimean immigrant to Hutchinson County, South Dakota, in the 1870s, is said to have brought Chislic to the United States.

In the 1930s, Chislic finally started to gain in popularity in the region. To this day, there is still debate on who first began selling Chislic in Freeman. Lamb Chislic is typically served with soda crackers after being deep-fried till crispy.

Many people recommend washing it down with a cold beer. Today, you may get your Chislic in many variations, such as marinated or with a dipping sauce.

South Dakota Chaslic Festival

The last Saturday of every July is when Freeman, South Dakota, hosts the South Dakota Chislic Festival.

South Dakotans compete in a judged Chislic contest as part of the Chaslic festival in categories including “Classic Sheep” and “New Age Nosh” in an effort to win bragging rights. A selection of Chislic, meats, sides, sweets, beverages, and craft beers made in South Dakota are available from vendors.

Chislic Recipe

Chislic is a South Dakotan specialty prepared differently in each region of the state from cubed meat (lamb or venison) that is often seasoned and deep-fried. In this recipe, the venison is marinated in Worcestershire sauce before deep-fried.

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4

Ingredients

For the Chislic

• 1 lb venison backstrap (or substitute lamb or beef)

• 2 Tbsp Worcestershire sauce

• ½ tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• Canola oil, for frying

• Optional toppings: Parmesan cheese, sliced green onions, crushed red pepper

For the Dipping Sauce

• ⅓ cup mayonnaise

• 1 Tbsp BBQ sauce

Instructions

1. Prep the meat
Cut the venison into bite-sized cubes (about 1-inch pieces).

2. Marinate
In a bowl, combine Worcestershire sauce, garlic powder, salt, and black pepper. Toss the meat until evenly coated. Cover and marinate in the refrigerator for at least 4 hours.

3. Heat the oil
Pour canola oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat to 375°F (190°C). Test by dropping in a small piece of meat — it should sizzle immediately.

4. Fry the chislic
Working in small batches, carefully add 4–5 pieces of meat to the hot oil. Fry for about 1 minute for medium-rare, or slightly longer for more doneness.

5. Drain and season
Use a slotted spoon to transfer the meat to a paper towel-lined plate. While hot, sprinkle with Parmesan cheese, green onion, or red pepper flakes if desired. Repeat until all the meat is cooked.

6. Make the dipping sauce
In a small bowl, stir together mayonnaise and BBQ sauce until smooth.

7. Serve
Serve the hot chislic immediately with dipping sauce on the side.

Tips for Success

• Fry in small batches to keep the oil temperature stable.

• Don’t overcook — the meat should be tender and juicy, not dry.

• Try swapping Worcestershire with soy sauce for a different flavor profile.

Serving & Storage

• Best served fresh and hot.

• Leftovers can be refrigerated for up to 2 days but won’t stay as crisp. Reheat quickly in an air fryer or hot skillet.

Share the image below to your Pinterest board if you like this South Dakota Chislic!