Photo of Mac-and-cheese doughnuts by WW

Mac-and-cheese doughnuts

SmartPoints® value per serving
Total Time
1 hr 5 min
25 min
30 min
These mac-and-cheese donuts are a fun, kid-friendly twist on a comfort food classic. What’s more, cooking the mac and cheese in doughnut pans means there is a lot more of those crispy edges that so many prefer. Adding pumpkin gives the sauce a vegetable boost and a rich color. Don’t rinse the pasta—the starch left on it is essential to help the sauce stick to the macaroni. If you don’t have doughnut pans, you can bake the macaroni and cheese in a muffin tin or in a traditional large baking dish. For some color, feel free to stir in some fresh chopped herbs, such as rosemary or sage, or simply sprinkle them on top.


Uncooked pasta

2½ cup(s), elbow macaroni variety

Regular butter

1 Tbsp

All-purpose flour

2 Tbsp

Fat free skim milk

¾ cup(s)

Canned pumpkin

1 cup(s), puree

50% reduced fat sharp cheddar cheese

1 cup(s), shredded

Kosher salt

1 tsp


½ tsp

Garlic powder

½ tsp

Olive oil cooking spray

6 spray(s)

Grated Parmigiano-Reggiano

2 Tbsp, finely grated


  1. Preheat oven to 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 doughnut