Ingredients:

  • 2 1/2 c elbow macaroni
  • 1 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 3/4 c skim milk
  • 1 c canned pumpkin puree (plain pumpkin, not pumpkin pie filling)
  • 1 c reduced-fat-shredded Cheddar cheese
  • 1 tsp kosher salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Olive oil nonstick cooking spray
  • 2 Tbsp finely grated Parmigiano-Reggiano cheese

Directions:

  1. Preheat oven to 425 F. Cook the macaroni according to the package directions, omitting the salt if desired, and reducing the cooking time by 2 minutes so it is just al dente. Drain macaroni in a colander; set aside (do not rinse).
  2. 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.
  3. Coat two 6-hole nonstick doughnut pans with nonstick spray. Sprinkle Parmesan evenly among holes; divide macaroni mixture among them. Bake until tops are golden brown and bubbling, about 15 min.
  4. Let pans sit for 10 minutes and then invert doughnuts onto a dish; serve.