Add macaroni to large pan with sufficient water to cover (approximately 4 cups). Add salt and bring to boil until tender (approximately 25 -30 minutes).
35′
Total
4
Servings
medium
Effort
pasta
Ingredients · 10
Evaporated Milk
4 cups
Dairy & Eggs
Eggs
4
Dairy & Eggs
Butter
1/4 cup
Dairy & Eggs
Sugar
3 Cups
Spices & Baking
Salt
2 tsp
Spices & Baking
Nutmeg
2 1/2 Tsp
Spices & Baking
Vanilla
2 tablespoons
Spices & Baking
Macaroni
4 cups
Pasta & Grains
Water
1 cup
Beverages
Raisins
1 cup
Other
Method
1
Add macaroni to large pan with sufficient water to cover (approximately 4 cups). Add salt and bring to boil until tender (approximately 25 -30 minutes).
2
Meanwhile, beat eggs and sugar together, then add vanilla and nutmeg. Mix well and set aside. In a separate medium sauce pan, heat evaporated milk plus 1 cup of water and butter to almost a boiling point.
3
Remove from heat and add to sugar mixture. Drain cooked macaroni. Add macaroni and raisins to the milk mixture and stir well. (This mixture will have quite a bit of liquid, but this will form a nice custard textured pudding once baked.)
Grease a large baking dish with butter or margarine, add the macaroni mixture and sprinkle with additional nutmeg.
4
Bake at 350° F for 1 hour or until golden brown. (Pudding should be firm enough to cut, but moist and not dry).