Ingredients
Method
Step-by-Step
- 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
Drain the macaroni very thoroughly and press the mixture firmly into the pan. Panko gives a crispier exterior than fine breadcrumbs. Points and nutrition vary by brand; calculate them with the exact ingredients used.
