Creamy Macaroni Pudding Recipe

If you like rice pudding, you’ll probably love creamy macaroni pudding. As someone from Eastern Europe, I grew up with this unusual treat as a staple. It’s easy to make with a few pantry staples, and you’ll be surprised by how delicious it is. You only need butter, milk, sugar, eggs, and pasta to make a luxuriously rich, indulgent custard-like dessert.

Traditionally, Americans make this recipe with macaroni, but since I am from Moldova, I use spaghetti, just like my mom and grandma do. Both options are equally delicious; I prefer spaghetti or very thin egg noodles because they create a more delicate dessert. This breakfast recipe is perfect for the holiday season, and it pairs well with my hassle-free Overnight Pecan Pie French Toast Casserole.

Also sometimes called macaroni milk pudding, you may find it is one of those old recipes that you have never heard of and wonder why. Silky smooth and decadent, with subtle notes of cinnamon, nutmeg, and deep caramel from the brown sugar, this recipe will help you see pasta from a different angle. I love serving this sweet casserole; everyone is surprised by how good it is. To take it over the top, I like to mix in orange zest and rum-infused raisins, especially if I make this around Christmas.

Why you will love this recipe 

• Old-fashioned dessert: I like to introduce my children to old-fashioned desserts as much as to new recipes that keep popping up on social media. That way, I can share their history and the culture I grew up with.
• Very affordable: For just a few dollars, I can make this delicious dessert that feeds the whole family and still have leftovers. It uses basic pantry items like eggs, milk, sugar, and butter, so I already have what I need. 
• Not too sweet: Like warm custard, this dessert isn’t too sweet, so even adults can enjoy it. You can even make it savory by adding meat. 
• Creamy and comforting: This comfort food will warm you up and fill everyone up. It’s great for cold nights sitting around the fire with your honey or watching television with the kids.

What you will need

• Dry ingredients: I use spaghetti noodles in this recipe because they make a smoother milk pudding. 
• Wet ingredients: Eggs thicken the milk mixture and bind the custard so it sets. I also add extra yolk for a rich, creamy texture, enhanced flavor, and better moisture retention. Cream adds a velvety mouthfeel and decadent taste. The milk blends with the eggs, vanilla, and sugar to create the sweet custard. Pure vanilla extract adds natural depth and a rich aroma. I also use butter to grease the dish, which adds flavor.
• Seasonings: Besides salt, I also use granulated white sugar for pure sweetness and to help brown the crust, and brown sugar for rich, caramel flavor and extra moisture. Nutmeg provides a sweet, nutty taste that complements the eggs and milk, while cinnamon brings the warmth.

How to prepare 

Preheat the oven: Preheat the oven to 350°F and grease a 2-quart casserole dish with melted butter.

Boil the pasta: Meanwhile, I bring a pot of water to a full boil, then add salt and the pasta. Cook for about 8 to 10 minutes, or as the package directs, until al dente. Since it will be baked later, I want it slightly undercooked. Then, I drain the pasta under cold running water and put it back in the pot.

Make the custard: Whisk the eggs, milk, vanilla, white sugar, brown sugar, cinnamon, and nutmeg in a large bowl until combined. Pour it over the macaroni, mix well, then transfer it to the prepared casserole dish. 

Bake the pudding: I place the casserole dish on a baking tray and bake for about an hour, then remove it and let it rest for 10 minutes. 

Garnish and serve: Before serving, I sprinkle powdered sugar on top and garnish with fresh fruit.

Expert tip

Preventing mushy pasta

The easiest way to keep pasta from getting mushy is to undercook it slightly. I cook mine for about 2 minutes under al dente. For example, if the box instructs me to cook it for 10 minutes for al dente, I cook it for 8 minutes. Rinse the pasta in cold water to stop the cooking process right away. That way, the pasta isn’t already cooked and soft when it goes into the casserole dish with the liquid, so that it won’t absorb too much. 

More tips to consider:

• Make sure the eggs, milk, cream, and butter are all at room temperature. 
• Also, use whole milk and heavy cream to prevent curdling. Low-fat and fat-free dairy has more water, which can cause it to separate. 
• For creamier pudding, remove it from the oven 10 minutes early. But let it rest for 15 minutes. 

Recipe variations and add-ins:

• Other pasta shapes: Instead of macaroni, try oowties, shells, ditalini, rigatoni, or penne. 
• Make it hearty: Turn it into a meal by adding chopped ham or chicken. It’s also delicious with crumbled bacon. 
• Add fruit: For more flavor and texture, toss in some dried fruit like raisins, cranberries, cherries, or apricots. 
• Crunchy pudding: I also like to add a little crunch sometimes with chopped pecans or walnuts. 
• Caramel sauce: For an extra decadent touch, drizzle homemade caramel sauce on top.

Serving suggestions:

This rich, smooth dessert pairs perfectly with a hearty dinner like my crispy air fryer pork chops with parmesan crust. They are so fast and easy to make, ready in less than 30 minutes; I can have them done, and the side dishes on the table before the macaroni pudding comes out of the oven! This cranberry-orange turkey breast is another great main-meal choice, with homemade cranberry-lingonberry sauce. I usually save some of the cranberry sauce and serve it with the sweet pasta casserole.

I prefer the creamy macaroni pudding warm, drizzled with homemade caramel or strawberry sauce and served with a dollop of whipped cream or vanilla ice cream. If I serve it during Thanksgiving, I make extra apple pie filling and pile it on top of individual servings of the sweet pasta pudding; this combination is absolutely to die for. Another trick: I like to brown the cold leftovers in butter to create an almost French toast-like crust, then serve with maple syrup and fresh berries.

How to store leftovers:

• Refrigerate: Store leftovers in an airtight container in the fridge for 3-4 days.  
• Freezing: Freeze leftovers in freezer bags if you plan to keep them longer. They will stay fresh in the freezer for up to 3 months.  
• Defrost: Thaw frozen leftovers in the fridge overnight before reheating.
• Reheating: Reheat in the oven at 350°F for 10 minutes or in the air fryer at 350°F for 3 to 4 minutes.   

Frequently asked questions

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