Macaroni Pudding

• 4 cups Macaroni
• 4 cups Evaporated Milk
• 1 cup Water
• 3 Cups Sugar
• 2 tsp Salt
• 4 Eggs
• 1/4 cup Butter
• 1 cup Raisins
• 2 1/2 Tsp Nutmeg
• 2 tablespoons Vanilla

Preparation

1. Add macaroni to large pan with sufficient water to cover (approximately 4 cups).
2. Add salt and bring to boil until tender (approximately 25 -30 minutes).
3. Meanwhile, beat eggs and sugar together, then add vanilla and nutmeg.
4. Mix well and set aside.
5. In a separate medium sauce pan, heat evaporated milk plus 1 cup of water and butter to almost a boiling point.
6. Remove from heat and add to sugar mixture.
7. Drain cooked macaroni.
8. Add macaroni and raisins to the milk mixture and stir well. (This mixture will have quite a bit of liquid, but this will form a nice custard textured pudding once baked.)
9. Grease a large baking dish with butter or margarine, add the macaroni mixture and sprinkle with additional nutmeg.
10. Bake at 350° F for 1 hour or until golden brown. (Pudding should be firm enough to cut, but moist and not dry).