Best Macaroni Pudding Recipes

GRANDMA'S MACARONI PUDDING

Steps:

• 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.

MACARONI CORN PUDDING CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9x13" casserole dish with non-stick spray and set aside.
• In a large bowl whisk together the cornbread mix, corn, creamed corn, eggs, butter and salt until mixed.
• Gently fold in the macaroni and cheese, sour cream and shredded cheese. Pour into the prepared casserole dish.
• Bake for 40 to 45 minutes, until the center is set. Let cool slightly before enjoying!

MACARONI PUDDING

Steps:

• Heat milk in heavy saucepan (do not boil).
• Add macaroni, simmer uncovered for 6 minutes, stirring frequently.
• Beat eggs; add sugar and beat until thick and lemon-colored.
• Combine egg mixture with milk ande macaroni; add flavoring and raisins.
• Pour into lightly buttered 2 quart baking dish. Bake at 300 degree for 45 to 50 minutes or until metal knife inserted in center of custard comes out clean.
• Serve warm or cold with sour cream.