Macaroni pudding with cheese
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A scrumptious, versatile dish with a special, comforting flavor, this macaroni pudding is super easy to make and no special cooking kills are required! Kids and picky eaters will absolutely love this pasta pudding, loaded with delicious sheep’s milk cheese and eggs, and flavored with vanilla and lemon!
This simple and easy macaroni pudding is a delicious transition from mac and cheese to a pasta dessert/breakfast idea! You could say this macaroni pudding recipe is your regular mac and cheese but on steroids! Because this recipe is loaded with amazing flavor and texture, you won’t be able to stop eating it all!
This is a great recipe for any family gathering, a weekend potluck or even for holidays like Thanksgiving. I guarantee it’s a crowd pleaser for any occasion.
How to make macaroni pudding
Ingredients:
- Unsalted or lightly salted sheep’s milk cheese – I used fresh sheep’s milk cheese, just lightly salted. This ingredient will give the pudding just the right flavor, perfectly balancing out the sugar in the recipe.
- Vanilla – My recipe requires vanilla sugar (available here). You can always replace vanilla sugar with a teaspoon of vanilla extract if vanilla sugar is not available in your area. Just don’t overdo it, you want the vanilla to just slightly flavor the pudding.
- Pasta – I used long macaroni, broken into smaller pieces before cooking, about 2 inches. I find that this kind of pasta cooks best in this recipe and also looks fun when the pudding is cut into small pieces or bars.
- Eggs – I prefer free range eggs mostly for the lovely color but also because these eggs are rich and add a deeper flavor to this macaroni pudding.
- Sugar – Just regular white sugar will do, but you can also use brown or coconut sugar for a richer flavor.
- Vegetable oil – just a bit, to coat the pasta.
- Raisins – These are optional, but if you like a bit of texture and sweetness in your pudding, then add some raisins.
- Lemon zest and lemon juice – This is optional but adds a lovely citrus aroma to the pudding. If you don’t have fresh lemons, you can always use a few drops of lemon extract.
Substitutes
- If you can’t find sheep’s milk cheese, you can use any crumbly white cheese that is not heavily salted.
- You can also substitute macaroni with any other small pasta, like penne or rigatoni.
- If you’re vegan, you can use almond milk and flax seeds as substitutes for eggs.
- Raisins can be replaced with dried cranberries or chopped dates for a different flavor.
Equipment needed
- A large pot to boil the pasta
- A medium sized bowl to mix the ingredients
- A whisk to mix the wet ingredients
- A rectangular baking dish (9×13 inches) or equivalent for baking the pudding
Instructions for cooking the pasta pudding
- Cook the pasta as instructed on the package, drain and mix with oil.
- Add grated or crumbled cheese.
- In a mixing bowl beat the eggs, sugar and vanilla sugar. Add lemon zest and lemon juice and mix well
- Add the egg mixture to the macaroni and cheese and mix well. Leave some egg mixture aside for coating the top. Add raisins if you opted for and mix.
- Coat a baking dish with butter and add pasta mix. Top with the rest of the egg mixture
- Bake 55-60 minutes or until golden brown on top.
Notes:
- Nuts can be added into the composition if preferred.
- This pudding can be served hot, warm or cold. If cut when hot or warm it may break but it’s just as delicious.
- Sprinkle powder sugar or cinnamon for extra flavor.
Recipe variations
- If you want to add some texture, try coating the baking dish with crushed graham crackers before adding the macaroni mixture.
- You can also sprinkle some shredded coconut or chopped nuts on top for a crunchy topping.
- For those with a sweet tooth, incorporating chocolate chips or chunks into the macaroni mixture can turn this pudding into a decadent treat.
What to serve this macaroni pudding with?
This pudding can be served on its own as a dessert or snack. It also goes well with a scoop of vanilla ice cream or a dollop of whipped cream for added sweetness.
For breakfast, you can serve it with fresh fruit and yogurt for a balanced meal.
More breakfast recipes you will enjoy
- Whole wheat banana muffins
- Peanut butter and Nutella sandwich
- Strawberry parfait with cottage cheese
- Caramel apple cinnamon rolls
How to store this macaroni pudding
This pudding can be stored in an airtight container in the fridge, covered with cling film, for up to 3 days. It can also be frozen, but make sure to thaw it completely before reheating in the oven at 350°F for about 15-20 minutes.
A final note: My mom loves to make this pasta pudding with heavy cream or sour cream. She simply adds cream to the egg mixture and makes a larger batch of this pasta pudding using the same amount of pasta and other ingredients listed in this recipe. It makes the recipe even more filling and creamy, and when served as breakfast, adding heavy cream would be a good idea to keep those hungry tummies full for longer.
More pasta recipes you will love:
- Easy chicken Alfredo pasta
- Pasta with ground beef
- Tomato chickpea pasta
- Milk soup with pasta
- Creamy baked pasta with ham and veggie
This macaroni pudding is a unique and delicious way to enjoy pasta for breakfast, dessert or as a side dish. It’s a versatile recipe that can be adjusted to your taste and preferences. So go ahead, give it a try and enjoy the delicious flavors of this scrumptious macaroni pudding! Happy baking!
Macaroni pudding
Ingredients
- 2 and 1/4 cups long macaroni broken into smaller pieces
- 5 Eggs large
- 1 and 2/3 cups sheep's cheese
- 2-3 tbsp vegetable oil
- 1 cup sugar adjusts the amount to taste
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1 cup raisins optional
- 1 tsp vanilla sugar
- butter for coating the baking dish
Equipment
- grater
Instructions
- Cook the pasta, 3 minutes less than indicated on the package. The past will continue cooking in the oven later. Add a pinch of salt and a few drops of oil to the boiling water to prevent the pasta from sticking together. Drain and rinse in cold water.
- Pour the oil over the pasta and stir well.
- Pre heat the oven at 350 F.
- Grate the cheese and mix with macaroni.
- If using, rinse raisins in hot water.
- In a deep bowl beat 5 eggs, sugar and vanilla sugar. Beat well with a fork.
- Add the lemon zest and lemon juice and mix well.
- Add the egg mixture to the macaroni and cheese and mix well to spread evenly. Leave some egg mixture aside for coating the top.
- Add raisins if you opted for and mix one more time.
- Generously coat the baking dish with butter.
- Transfer the pasta to the baking dish, even out using a tablespoon, add the rest of the egg mixture and bake until golden brown, about 55-60 minutes.
- Leave to cool in the baking dish, then cut into bars with a sharp knife. This recipe can be served hot or warm too but will break a little when removing from the baking dish (in fact, we love it hot, straight from the oven!)
Nutrition
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