Macaroni Pudding can be described as a take on rice pudding.
It is a a custardy pudding with cooked macaroni as the base, instead of rice, tapioca, etc.
Basic ingredients, besides macaroni, are milk, butter, and a bit of nutmeg for flavour. Some recipes add egg, sugar, and sultanas.
Boil the macaroni in a pan of water for about 7 minutes. Drain and run some cold water over it to stop it sticking.
Put the evaporated and fresh milk in the pan you just used to cook the pasta and gently bring to the boil, adding the dulce de leche and butter so they both melt. Add the salt and the vanilla extract and take off the heat.
Add the cooked macaroni and mix well, allowing it to cool for 5 minutes and then beat in the two eggs and pour the whole mixture in an ovenproof dish. Bake in the oven at 150℃ for 30 minutes.
After 30 minutes sprinkle the two tablespoons of sugar over the top and turn the oven up to 200℃ for 15 minutes to give the top a lovely golden caramelly finish.
Allow to cool for 5 minutes and then serve warm. I was convinced I’d find sweet pasta strange when I went to eat it and I didn’t at all. I loved the texture of the macaroni with the chewy sugary edges and the sweet custard.