"Deep in the obscure annals of Victorian dessert cookbooks, you may find a sweet macaroni pudding recipe that reads much like a modern rice pudding recipe, but with macaroni pasta as the star. The recipe was not complicated, calling for only just, eggs, sugar, and nutmeg in addition to the macaroni. To give it a punch, there are also variations on the recipe that call for brandy which, essentially, make up the ingredients for homemade eggnog and pasta."
"The method of preparation involved seriously cooking that macaroni down. Not only did it require breaking the pasta into smaller pieces and boiling it in water to start, but it also had to simmer in milk before the egg was added and the whole casserole went into the oven. The end result was not dissimilar from a noodle kugel, but not nearly as eminent in its longevity."
Sweet macaroni pudding combined boiled and milk-simmered macaroni with eggs, sugar, nutmeg, and sometimes brandy to create a creamy, spiced baked custard-like casserole. Preparation required breaking macaroni into smaller pieces, boiling, then simmering in milk before adding egg and baking until set. The finished dish resembled rice pudding or noodle kugel, offering warming, eggnog-like spice notes. Popular in Victorian dessert cookbooks, the pudding lacks modern staying power. Decline in popularity stems from contemporary expectations that pasta is savory and the visual similarity to creamy savory dishes makes the sweet version off-putting to many.
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