Mac-and-cheese donuts
4
Points®
Temps total: 1 h 5 min • Préparation: 25 min • Cuisson: 30 min • Portions: 12 • Difficulté: Facile
Don’t rinse the pasta—the starch left on it is essential to help the sauce stick to the macaroni.
Ingrédients
Uncooked pasta
2½ cup(s), elbow macaroni variety
Salted butter
1 tbsp(s)
All-purpose flour
2 tbsp(s)
Fat-free skim milk
¾ cup(s)
Canned pumpkin
1 cup(s), puree
Reduced-fat cheddar cheese
1 cup(s), shredded, shredded
Kosher salt
1 tsp(s)
Paprika
½ tsp(s)
Garlic powder
½ tsp(s)
Olive oil cooking spray
6 spray(s)
Grated Parmigiano-Reggiano
2 tbsp(s), finely grated
Instructions
1
Preheat oven to 218.3°C (425ºF).
2
Cook macaroni according to package directions, omitting salt if desired, and reducing cooking time by 2 minutes so it is just al dente. Drain macaroni in a colander; set aside (do not rinse).
3
Place butter in same pot; set over medium heat. After butter melts, stir in flour; cook, stirring, until light golden brown, about 1 minute. Slowly whisk in milk. Add pumpkin puree, Cheddar cheese, salt, paprika, and garlic powder; stir well until all ingredients are combined and cheese is melted, about 4 minutes. Turn off heat; stir in cooked macaroni.
4
Coat two 6-hole nonstick doughnut pans with cooking spray. Sprinkle Parmesan evenly among holes; divide macaroni mixture among them. Bake until tops are golden brown and bubbling, about 15 minutes.
5
Let pans sit for 10 minutes and then invert doughnuts onto a dish; serve.
6
Serving size: 1 donut
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