Macaroni pudding
A savory dessert 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 special pasta pudding, loaded with delicious sheep's cheese and egg and flavored with vanilla and lemon!
Servings: 9 bars
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
- Boil 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 340 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 light brown, 25-30 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!)
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