Instruction

• Add macaroni to large pan with sufficient water to cover (approximately 4 cups)
• Add salt and bring to boil until tender (approximately 25 -30 minutes)
• Meanwhile, beat eggs and sugar together, then add vanilla and nutmeg
• Mix well and set aside
• In a separate medium sauce pan, heat evaporated milk plus 1 cup of water and butter to almost a boiling point
• Remove from heat and add to sugar mixture
• Drain cooked macaroni
• 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
• ) Grease a large baking dish with butter or margarine, add the macaroni mixture and sprinkle with additional nutmeg
• Bake at 350° F for 1 hour or until golden brown
• (Pudding should be firm enough to cut, but moist and not dry)