Prep 10 mins
Cook 45 mins
Total comfort food in our family for as long as I can remember. Vary the amounts depending on how firm you like the custard, or how much pasta you like inside. I have changed some quantities and cook time - so hopefully will work out better. Cold weather just starting here, so I'll test it again in the next week.
- 1 cup macaroni
- 5 eggs
- 600 ml milk (or substitute cream if decadent!)
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- ground nutmeg
- Cook the macaroni in salted water and drain.
- Whisk remaining ingredients together, add macaroni.
- Pour into ovenproof vessel of your choice (I use a Pyrex rectangular dish)sprinkle nutmeg on top and bake for about 45 minutes at 170°C This time can vary depending on the quantity of custard and macaroni. And of course on how firm or soft you want it to set. Note that I tend to just watch the custard, and take it out of the oven when it's set. Depends on how wet the macaroni was, how big eggs are, if I sub cream inches.
- I've made some changes to this recipe (added some eggs, increased heat and cooking time, as well as upping sugar) so hopefully people meet with more success. I posted the recipe as written in Grandma's cook book, but have since experimented and found she must be like famous chefs, never record the actual recipe, in case some one else copies!
- Hoping for feedback about how this version goes.
This recipe just doesn't work.
This recipe makes no sense. 150 degrees C translates into 300 degress F - I just cooked macaroni pudding for the first time, using this recipe, and it took 90 minutes - not 30 - to complete, and that was only after I pushed the temp up to 375 degrees F. And one tbsp of sugar is like no sugar at all - I'm guessing it needs at least 5-8 tbsp, maybe more. My kids were very disappointed. The person who posted this needs to edit it for accuracy.