Photo of Mac-and-cheese donuts by WW

Mac-and-cheese donuts

Points® value
Total Time
1 hr 5 min
25 min
30 min
Don’t rinse the pasta—the starch left on it is essential to help the sauce stick to the macaroni.


Uncooked pasta

2½ cup(s), elbow macaroni variety


1 tbsp(s)

All-purpose flour

2 tbsp(s)

Fat-free skim milk

¾ cup(s)

Canned pumpkin

1 cup(s), puree

50% reduced fat sharp cheddar cheese

1 cup(s), shredded, shredded

Kosher salt

1 tsp(s)


½ tsp(s)

Garlic powder

½ tsp(s)

Olive oil cooking spray

6 spray(s)

Grated Parmigiano-Reggiano

2 tbsp(s), finely grated


  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


If you don’t have donut pans, you can bake the macaroni and cheese in a muffin tin or in a large baking dish.