You may be scratching your head at the combination of macaroni and pudding merging in the same sentence, but believe me when I say it’s downright comfort food. This peculiar British dish has been around since the 19th century and has graced kitchen tables from the fanciest to the most humble of homes. Its simple, no-fuss prep yields a dessert that tastes like a hug. 

Our brains are more used to the concept of rice pudding, but the Victorians loved macaroni. While seen as an immigrant ingredient, the use in cream sauces slowly transformed the pasta into a staple carb. The Victorians loved macaroni so much that there was even a macaroni serving fork specifically for serving macaroni-based dishes.

What’s in Macaroni Pudding?

Macaroni — Any size macaroni will work; you just don’t want to overcook it.
Milk — Opt for whole milk, as it gives the richest and creamiest consistency to the pudding base.
Sugar — Use granulated sugar, which will help give the top of the pudding a golden crust but will preserve a nice creamy color to the pudding below.
Cornstarch — A bit goes a long way to thicken the milk-mixture.
Eggs — Adds a bit of richness as well as thickness to the pudding. 
Vanilla — It flavors the pudding with a bit of floral notes. 

After the macaroni is partially cooked and rinsed with cold water, it’s transferred into a prepared baking dish. The custard base of milk, sugar, and cornstarch is simmered. The eggs are tempered with this milk-mixture and added into the saucepan, creating a loose custard. 

Baked until the top is golden, this Macaroni Pudding is perfect to serve piping hot. 

The cream and sugar thicken up into a creamy and smooth base. Vanilla adds just the right amount of flavor to this comforting casserole dessert. 

Jam is a great garnish to this dessert as the tart sweetness of the jam is a great contrast to the rich creaminess of the custard.