Weight Watchers mac and cheese donuts are baked savory pasta rings made with cooked elbow macaroni, reduced-fat cheddar, Parmesan, milk, egg, and breadcrumbs. They take about 15 minutes to prepare and bake in a six-cavity doughnut pan for 20–25 minutes, making six golden, portioned mac-and-cheese donuts.
Each donut has a tender, cheesy center and a lightly crisp outside, with garlic powder, paprika, salt, and black pepper adding familiar comfort-food flavor. Because pasta, cheese, milk, and breadcrumb brands vary, the final Weight Watchers Points value must be calculated using the exact products you choose.
Jump to RecipeWhy You’ll Love This Recipe
These baked mac and cheese donuts turn a familiar family favorite into a dinner with instant visual appeal. Instead of scooping creamy pasta from a casserole dish, you get six neat rings that are easy to portion and fun to serve.
The texture is the best part. The egg helps the macaroni set, the cheddar creates savory richness, Parmesan adds a salty bite, and breadcrumbs provide a pleasant contrast against the soft pasta.
This recipe also keeps preparation practical. There is no stovetop cheese sauce to manage, and the mixture goes directly into a sprayed doughnut pan before baking.
If you enjoy classic macaroni and cheese in other formats, our slow-cooked mac and cheese is another cozy dinner option for your recipe collection.
Ingredients You’ll Need
The foundation is 1 cup of dry elbow macaroni, cooked and drained to yield about 2 cups. Elbows are ideal because their curved shape catches the cheese mixture while still fitting easily into the doughnut cavities.
Use 1 cup of reduced-fat shredded sharp cheddar for the main cheese flavor. Sharp cheddar brings more character than mild cheese, so the donuts remain flavorful even with a lighter ingredient list.
The binding mixture contains 1/2 cup skim or 1% milk and one large egg. Add 1/4 cup grated Parmesan for extra savory depth, then use 1/4 cup plain breadcrumbs or panko to help the rings hold together.
Garlic powder, paprika, salt, and black pepper provide a simple seasoning profile. Keep the salt modest at first because Parmesan and cheddar can both be salty.
- For the pan: nonstick cooking spray.
- For a crunchier finish: choose panko instead of fine breadcrumbs.
- For accurate Points tracking: check the labels of your specific ingredients.
For another cheese-forward dinner idea, take a look at this baked four-cheese spaghetti squash for a vegetable-based dish with plenty of savory flavor.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F and lightly spray a six-cavity doughnut pan. Coat the sides, bottoms, and center posts so the baked rings can be released without tearing.
Step 2: Cook the elbow macaroni according to the package directions until just tender. Drain it exceptionally well, because water clinging to the pasta can make the mixture loose and prevent the finished donuts from holding their shape.
Step 3: Let the drained macaroni cool briefly while you prepare the binder. In a large bowl, whisk the milk and egg together, then stir in the cheddar, Parmesan, garlic powder, paprika, salt, and black pepper.
Step 4: Add the cooked macaroni and breadcrumbs to the seasoned cheese mixture. Stir patiently until the pasta is evenly coated and the breadcrumbs are distributed throughout rather than collecting in one spot.
Step 5: Divide the mixture among the six prepared cavities. Press it firmly into each doughnut shape with the back of a spoon or clean fingers, paying special attention to the outer edges and the area around each center hole.
Step 6: Bake for 20–25 minutes, watching for tops that are set and lightly browned. Panko usually gives a more textured crust, and a very light spray of cooking oil over the tops can improve browning.
Step 7: Remove the pan from the oven and leave the donuts undisturbed for 5–10 minutes. Run a small spatula or butter knife carefully around the edges, then lift each ring out and transfer it to a plate.
Pro Tips for Sturdy, Golden Donuts
Thorough draining is the most important preparation detail. Even though the pasta should be tender, excess water weakens the egg-and-cheese binder and may cause the rings to fall apart when unmolded.
Firm packing matters just as much as draining. Press the mixture down in layers, filling the entire cavity and compressing it around the center post so there are no loose gaps.
Resting time is part of the recipe, not an optional extra. The egg and cheese need several minutes to set, so releasing the donuts immediately can result in broken or misshapen rings.
For a crispier exterior, panko is generally preferable to fine breadcrumbs. Avoid using a heavy coating of spray, though; a light mist is enough to help the tops color.
If you are planning a casual spread, pair these donuts with a colorful appetizer such as festive cream cheese pinwheels. Their cool, creamy texture makes a pleasant contrast to the warm baked pasta.
Serving Ideas for Dinner
Serve the donuts warm as a main dish with a crisp green salad, steamed vegetables, or roasted broccoli. The six-ring yield works well for a family meal when each person receives one donut alongside a vegetable and a simple protein.
They also make a playful side dish for grilled chicken, turkey burgers, or roasted vegetables. Place the rings on a platter with a little extra Parmesan scattered around them for a welcoming presentation.
A small bowl of marinara sauce can be offered for dipping if you enjoy a tomato-and-cheese combination. Keep additions separate when tracking Weight Watchers Points so the calculation reflects exactly what lands on each plate.
For brunch-inspired leftovers or a second cheesy meal idea, browse this bacon, egg, and cheese quesadilla recipe. It is a useful companion when planning a relaxed weekend menu.
Variations and Ingredient Notes
A small amount of mustard powder can add tang and make the cheddar taste more pronounced. Since the researched base recipe does not include it, treat mustard powder as an optional variation and recalculate the Points value if you add it.
You can also replace part of the reduced-fat cheddar with reduced-fat mozzarella for a milder, stretchier bite. Finely chopped cooked broccoli is another commonly published variation that adds color and vegetable flavor.
Keep any added broccoli finely chopped and well drained. Large or wet pieces can make it harder for the donuts to bind and may change the baking result.
Storage and Reheating
Cool leftover donuts completely before placing them in a covered container in the refrigerator. Keeping them chilled helps maintain their shape and makes them convenient for the next day’s lunch.
Reheat them gently until warmed through, using an oven or toaster oven when possible to help the exterior remain pleasantly firm. A microwave can also work, although the crust may become softer.
Do not unmold the donuts before their initial 5–10 minute rest. That short pause is especially important when preparing the recipe ahead for serving, because it gives the structure time to become stable.
Weight Watchers Mac and Cheese Donuts: A Savory Twist
Ingredients
Method
- Heat the oven to 375°F and lightly coat a six-cavity doughnut pan with nonstick cooking spray.
- Cook the elbow macaroni according to the package directions until just tender. Drain it very thoroughly and let it cool briefly.
- In a large bowl, whisk together the milk and egg. Stir in the cheddar, Parmesan, garlic powder, paprika, salt, and black pepper.
- Add the cooked macaroni and breadcrumbs to the cheese mixture. Stir until every piece of pasta is coated and the mixture looks cohesive.
- Divide the macaroni mixture evenly among the six doughnut-pan cavities. Press it firmly into each cavity, especially around the center openings, so the rings hold together.
- Bake for 20–25 minutes, until the tops are set and lightly browned. If desired, lightly spray the tops with cooking oil before baking to encourage extra browning.
- Let the donuts rest in the pan for 5–10 minutes after baking. Loosen the edges carefully with a small spatula or butter knife, then lift the rings out and serve warm.
Notes
Final Thoughts
Weight Watchers mac and cheese donuts offer all the cozy appeal of baked macaroni and cheese in a portioned, playful shape. With sharp cheddar, Parmesan, tender elbow pasta, and a lightly browned breadcrumb topping, they are satisfying enough for dinner while remaining simple to prepare.
Remember the three keys to success: drain the macaroni thoroughly, press the mixture firmly into the pan, and wait 5–10 minutes before unmolding. Because Points vary with brands and optional additions, enter your exact pasta, cheese, milk, and breadcrumb choices into your preferred Weight Watchers calculator.
Serve the rings warm with vegetables or a fresh salad, and enjoy a savory twist that brings a little extra fun to the dinner table.