Classic Macaroni Pudding Recipe

Ingredients

• 250 gmacaroni pasta
• 1 litremilk
• 100 gsugar
• 1 1/2 tspvanilla extract

Instructions

1. 1

   Cook the macaroni

   Cook the macaroni in a large pan of salted boiling water for 10 minutes. Drain it, then rinse it under cold water.

2. 2

   Heat the oven

   Preheat the oven to 180°C.

3. 3

   Mix the milk

   Whisk the milk, sugar and vanilla extract together in a large jug or bowl.

4. 4

   Arrange the pasta

   Spread the macaroni evenly over the bottom of a baking dish.

5. 5

   Add the mixture

   Pour the milk mixture over the macaroni, covering it.

6. 6

   Bake until golden

   Bake for 1 hour, until a golden skin has formed on top.

7. 7

   Serve warm

   Serve warm with jam, fresh fruit, cream or your favourite toppings.

What is macaroni pudding?

Macaroni pudding is a British baked milk pudding: pasta takes the place of the rice used in rice pudding. This version keeps to a short ingredient list, with sugar and vanilla flavouring the milk.

The oven gives the top a golden skin while the pasta sits beneath it in the sweet milk. Serve it warm for a homely dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 219 calories, 8g protein, 38g carbs, 4g fat.

The macaroni supplies most of the carbohydrates, while the milk contributes protein and some fat; the sugar adds further carbohydrates. Serve it with fresh fruit, or keep the topping modest, if you want to balance the sweet pudding with something fresh.

Choosing the ingredients

Macaroni: Its small curved shape is easy to portion and holds the milk around the pasta. Use plain dried macaroni as listed.

Milk and sugar: Milk forms the pudding’s creamy base, while sugar sweetens it. Vanilla adds a gentle flavour without needing extra spices.

Why rinse the pasta?

Cold water: Rinsing the macaroni after draining cools it and washes away some surface starch. This helps stop the pasta clumping before it goes into the dish.

Even layer: Spread the pasta across the base of the baking dish so the milk mixture can cover it evenly.

Getting the bake right

Full coverage: Pour the milk mixture over the macaroni and check that the pasta is covered before baking. This gives it contact with the sweetened milk as it cooks.

Golden top: Bake at 180°C for 1 hour, watching for the golden skin specified in the recipe. The surface colour is the main doneness cue provided.

Serving suggestions

Fruit and jam: Serve each portion warm with fresh fruit or jam for a bright, fruity contrast to the milky pudding.

Cream: A little cream makes the serving richer. Choose one topping or combine them to suit your taste.

Planning the timing

Pasta first: The macaroni cooks for 10 minutes before it is drained and rinsed. Preheat the oven while preparing the other ingredients if that suits your kitchen routine.

Oven time: The pudding then bakes for 1 hour. Allow for this baking time when planning to serve it warm.

Recipe notes & tips

• Use a large pan so the macaroni can cook in plenty of boiling water.
• Drain and rinse the pasta thoroughly before putting it in the baking dish.
• Whisk the sugar and vanilla into the milk until evenly combined.
• Spread the macaroni in an even layer rather than piling it in the centre.
• Check for a golden skin on top at the end of the baking time.
• Serve soon after baking if you prefer the pudding warm.

Variations

• Fruit topping: Serve with fresh fruit for a fruity contrast.
• Jam topping: Add a spoonful of jam to each warm portion.
• Cream finish: Serve with cream for a richer pudding.
• Vanilla flavour: Keep the listed vanilla extract as the main flavouring.
• Topping choice: Let everyone choose their favourite topping at the table.

Common mistakes to avoid

• Skipping the rinse: The pasta can clump; rinse it with cold water after draining.
• Uneven pasta layer: Some areas may not meet the milk evenly; spread the macaroni across the dish base.
• Uncovered pasta: The recipe says to cover the macaroni with the milk mixture; pour it over the pasta until covered.
• Short baking time: The golden skin may not have formed; bake for the stated 1 hour.
• Serving without checking the top: Look for a golden skin before taking the pudding from the oven.

How to store

Cool leftovers, cover and refrigerate, then eat within 2 days. Reheat portions until hot throughout; the texture may become thicker as the pudding cools.

Frequently asked questions