Chocolate Macaroni Pudding Delight

Chocolate macaroni pudding is pure comfort in a bowl Imagine soft pasta baked right into a rich chocolate custard for the perfect blend of creamy and chewy My grandmother used to make this whenever I needed cheering up and I still crave it whenever nostalgia hits

The first time I made this for friends at a cozy winter dinner it vanished before I even sat down It really brings everyone together by the spoonful

Ingredients

• Elbow macaroni: tender pasta stands in for rice for the classic pudding texture Look for one made with 100 percent durum wheat for best results
• Whole milk: gives body and depth to the custard Make sure it is fresh and cold
• Heavy cream: adds that extra rich and creamy finish
• Granulated sugar: sweetens and helps the pudding set Use pure cane sugar if you can
• Large eggs: bring structure and make the custard silky Choose eggs with rich golden yolks
• Fine sea salt: balances out the sweetness and makes the chocolate sing Go for real sea salt not iodized
• Pure vanilla extract: enhances chocolate flavor Choose one without artificial flavors
• Dark chocolate: at least 60 percent cocoa ensures a truly deep chocolatey taste Use a good brand for the richest flavor
• Unsweetened cocoa powder: supports the real chocolate with an earthy cocoa boost Make sure it is no sugar added
• Whipped cream: creamy topping is optional but it adds lightness Choose real cream for best taste
• Shaved chocolate or cocoa powder dusting: a simple elegant finish

Step-by-Step Instructions

Boil the Pasta:

Bring a medium pot of water to a rolling boil Add macaroni and cook for six to seven minutes until just al dente Drain thoroughly and set aside You want it cooked but still a bit firm since it will bake more later

Make the Chocolate Mixture:

In a separate saucepan pour in the milk cream and cocoa powder Heat on medium until you see wisps of steam but no bubbling Take off the heat Add the chopped chocolate Stir constantly until everything is melted and the mix is smooth

Whisk the Custard:

In a large mixing bowl combine the eggs sugar salt and vanilla Whisk until the mixture is pale yellow and a little foamy This ensures your custard will bake up smooth without streaks

Combine Chocolate and Custard:

Very slowly pour the warm chocolate mixture into the egg bowl whisking all the time This step keeps the eggs from scrambling Make sure everything blends together evenly

Add Macaroni and Fill Dish:

Stir the cooked pasta into your custard mixture Mix until every piece is evenly coated Pour this into your buttered two quart baking dish

Set Up Water Bath:

Place your baking dish inside a larger roasting pan Bring a kettle of water to just under boiling Carefully pour the hot water into the roasting pan until it comes halfway up the sides of the pudding dish This gentle water bath ensures even creamy baking

Bake the Pudding:

Move the pan setup into a 325 degree oven Bake for forty to forty five minutes The custard should look just set on the edges but will be a little wobbly in the center This keeps it super creamy

Cool and Serve:

Take the dish out of the water bath Let it cool for at least fifteen minutes before serving It will set up a bit more as it rests Serve warm or at room temperature Spoon into bowls and add whipped cream or a dusting of cocoa

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I am always amazed by the sheer magic that happens with dark chocolate in this recipe It turns a simple custard into something restaurant worthy There was a time when my cousin and I nearly ate the whole dish straight from the oven right off the spoon

Storage Tips

Let leftovers cool completely before covering the dish and refrigerating Keeps for up to four days The texture becomes a little firmer after chilling but it is still delicious I like to pop portions in the microwave for a few seconds to loosen them back up If freezing use individual containers and thaw overnight in the fridge

Ingredient Substitutions

You can use semisweet chocolate if you like a sweeter pudding If you are out of heavy cream use all whole milk and add an extra egg for richness If elbows are not on hand any small pasta like ditalini or small shells works well For a dairy free option try using full fat coconut milk instead of milk and cream

Serving Suggestions

Serve warm with a hefty dollop of whipped cream or a scoop of vanilla ice cream For a grown up touch sprinkle a little espresso powder or cinnamon over the top When I am feeling extra indulgent I dust with extra cocoa powder and add some chocolate shavings for crunch

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A Bit of History

Chocolate macaroni pudding is a rare find nowadays but it comes straight from vintage American home cooking It rose in popularity during the early to mid twentieth century as cooks got creative turning pantry basics into heartwarming desserts I love how it feels both familiar and novel every time

Recipe FAQs

→ Can I use another type of pasta?

Yes, though elbow macaroni works best, small pasta shapes like ditalini or small shells can also be used, just ensure they are cooked al dente before baking.

→ How can I make the pudding sweeter?

Substitute semisweet chocolate for a less intense, sweeter flavor or add an extra tablespoon of sugar to the custard mixture.

→ Is it possible to prepare ahead?

Yes, the pudding can be baked in advance and reheated gently before serving, or enjoyed chilled for a firmer texture.

→ What garnishes work well on top?

Whipped cream, shaved chocolate, or a dusting of cocoa powder elevate the dessert. Mini marshmallows or a dash of cinnamon add extra flair.

→ Can I add coffee flavor?

For a mocha twist, dissolve a teaspoon of instant espresso powder into the milk mixture before combining with chocolate.

→ Is the dessert suitable for vegetarians?

Yes, this pudding is vegetarian as it uses no gelatin or animal fats, only dairy, eggs, and plant-based pasta.