Macaroni Pudding Recipe

In a large pan, add the macaroni with enough water to cover it, about 4 cups. Stir in the salt and bring it to a boil, cooking until the macaroni is tender, which should take about 25 to 30 minutes. While that's happening, beat the eggs and sugar together in a separate bowl until well combined, then mix in the vanilla and nutmeg. Set this aside. In a medium saucepan, gently heat the evaporated milk with 1 cup of water and the butter until it's almost simmering. Take it off the heat and pour it into the egg and sugar mixture, whisking to combine. Once the macaroni is cooked, drain it thoroughly. Add the drained macaroni and raisins to the milk mixture and stir everything together. Don't worry if it looks quite liquidy; it will set into a lovely custard texture as it bakes.

Grease a large baking dish with butter or margarine. Pour the macaroni mixture into the prepared dish and sprinkle a little extra nutmeg over the top. Bake at 350° F for 1 hour, or until the top is golden brown. The pudding should feel firm when you gently jiggle it, easy to cut, but still have a moist, creamy texture inside.