The Romanian macaroni pudding with cottage cheese and raisins is a dessert I grew up with, and this recipe brings in so many memories. Before I ever encountered spaghetti carbonara or penne arrabbiata, pasta, to me, meant one thing: sweet. This dish was a regular treat growing up, especially during school holidays, when my grandma used to make it for me.
Made with simple, everyday ingredients, this pudding combines the creamy tang of cottage cheese with the sweetness of sugar, raisins, and vanilla. The baked macaroni creates a soft, almost custard-like interior, while the top develops a golden, slightly crisp layer that is impossible to resist.
Ingredients for Romanian Macaroni Pudding Recipe
To make this traditional Romanian dessert, you’ll need a few humble ingredients that come together beautifully. First, bring 400 grams of pasta to a boil. Macaroni is the traditional choice, but any other pasta shape will do. My grandma would always use small shaped pasta, and that is what I am using as well. As the pasta cooks, mix 250 grams of cottage cheese with 100 grams of telemea cheese, or use a crumbly feta if you’re cooking outside of Romania.
To sweeten and bind the pudding, add 60 grams of sugar, 5 to 6 tablespoons of yogurt, 2 eggs, and a teaspoon of vanilla essence to the cheese mixture. For that burst of sweetness and texture, stir in 50 grams of raisins and a touch of lemon zest to brighten everything up. Lastly, prepare your baking tray by greasing it with butter to prevent sticking and to help achieve that golden crust.
How to Make Romanian Macaroni Pudding
Start by boiling the pasta in a large pot of water, following the instructions on the pack, but remove it from the heat 2 minutes before it’s fully cooked. The pasta will continue to cook in the oven, and stopping early ensures it won’t become mushy.
While the pasta is boiling, in a large mixing bowl, combine the cottage cheese and crumbled telemea cheese. Add the sugar, yogurt, eggs, vanilla essence, lemon zest, and raisins. Stir everything well until the ingredients are evenly distributed. Once the pasta is ready, drain it and immediately fold it into the cheese mixture while still warm, so the flavors begin to meld.
Preheat your oven to 180°C (350°F). Butter a deep oven-safe dish, like a Pyrex, or line it with baking paper. Pour the macaroni mixture into the dish, smoothing out the top. Place the dish in the oven and bake for about 30 minutes, or until the top is golden and slightly crisp to the touch.
Let the pudding cool slightly before slicing. It’s delicious both warm and cold, making it perfect for any season or occasion.
Notes and Tips
- If you can’t find telemea cheese, feta is a great alternative. Choose a less salty version if possible, or rinse and pat it dry to reduce the saltiness.
- You can substitute yogurt with sour cream or a bit of heavy cream to maintain creaminess.
- If you like your desserts on the sweeter side, feel free to increase the sugar slightly or drizzle with honey when serving.
- You can use any type of pasta shape for this recipe, so don’t worry if you can’t find the classic macaroni.
Romanian Macaroni Pudding With Cottage Cheese and Raisins Recipe
Ingredients
- 400 gr macaroni or other short pasta
- 250 gr cottage cheese
- 100 gr telemea cheese or crumbly feta
- 60 gr sugar
- 50 gr raisins
- 5-6 tbsp yogurt
- 2 eggs
- 1 tsp vanilla essence
- lemon zest
- butter for greasing the baking dish
Instructions
- Preheat the oven to 180°C (350°F).
- Boil the pasta in a large pot of salted water, but remove it from the heat 2 minutes before the recommended cooking time. Drain and set aside.
- In a large bowl, combine cottage cheese, crumbled telemea, sugar, yogurt, eggs, vanilla essence, lemon zest, and raisins. Mix well.
- Add the warm, drained pasta into the cheese mixture and stir until well coated.
- Grease a deep oven-safe baking dish with butter or line it with parchment paper.
- Pour in the macaroni mixture and smooth the top with a spatula.
- Bake for 30–35 minutes, or until the top is golden brown and set.
- Let it cool slightly before slicing. Serve warm or chilled.
FAQ
Can I make this pudding ahead of time?
Absolutely! In fact, many people prefer it cold the next day. Just let it cool completely, cover, and refrigerate.
Can I use different pasta?
Yes! While macaroni is traditional, you can use any short pasta like penne, fusilli, or farfalle.
Can I skip the raisins?
Of course. If you’re not a fan of raisins you can leave them out.
Can I make it gluten-free?
Yes, just use your favorite gluten-free pasta. All other ingredients are naturally gluten-free.
Is this served as a dessert or a main dish?
Traditionally, this is considered a dessert, but it’s hearty enough to enjoy as a main course, especially as a vegetarian meal.
For more similar Romanian dessert recipes, check out my recommendations below:
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