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.

9 - (This mixture will have quite a bit of liquid, but this will form a nice custard textured pudding once baked.

10 - ) Grease a large baking dish with butter or margarine, add the macaroni mixture and sprinkle with additional nutmeg.

11 - Bake at 350° F for 1 hour or until golden brown.

12 - (Pudding should be firm enough to cut, but moist and not dry).