Mac & cheese doughnuts
Olive oil cooking spray
2½ cup(s), elbow macaroni variety (about 10 oz)
Fat free skim milk
1 cup(s), puree
50% reduced fat sharp cheddar cheese
1 cup(s), shredded
2 Tbsp, finely grated
- Preheat oven to 425°F. In large pot, cook pasta according to package directions, omitting salt if desired and reducing cooking time by 2 minutes so pasta is almost al dente. Drain pasta (do not rinse) and set aside.
- Melt butter in same pot over medium heat. Stir in flour and cook, stirring, until light golden brown, about 1 minute. Slowly whisk in milk. Add pumpkin purée, cheddar, salt, garlic powder, and paprika and stir until mixture is well combined and cheddar is melted, about 4 minutes. Remove from heat and stir in cooked pasta.
- Coat two 6-cup nonstick doughnut pans with nonstick spray. Sprinkle Parmigiano-Reggiano among cups, then divide macaroni among cups. Bake until tops are golden brown and bubbling, about 15 minutes. Let doughnuts cool in pan for 10 minutes, then invert doughnuts onto plate.
- Serving size: 1 doughnut