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macaroni and cheese donuts in a paper lined plastic food basket with a side of chili for dipping
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4.48 from 17 votes

Macaroni And Cheese Donuts

A savory donut that has a yummy surprise inside-- one of your favorite comfort foods, creamy mac and cheese.
Author: Meaghan @ 4 Sons R Us

Ingredients

For The Mac And Cheese

  • 4 cups elbow noodles, cooked according to package directions, rinsed immediately in cold water to stop cooking
  • 1 egg, beaten
  • 4 tbsp butter
  • 1/4 cup flour
  • 2 1/2 cups half and half
  • 2 tsp dried mustard
  • 1/3 lb smoked gouda, shredded
  • 3/4 lb sharp cheddar, shredded
  • salt & pepper, to taste

For The Donuts

  • 3 cups cooked macaroni and cheese
  • 3 large eggs
  • canola oil, for frying

Instructions

To Make The Macaroni And Cheese

  • In a large skillet, over medium heat, melt the butter. Whisk in the flour and dry mustard, and whisk constantly while the flour bubbles for a minute-- to let the flour taste cook out.
  • Slowly stir in the half and half, about a quarter cup at a time, letting the mixture come together and thicken completely in between each addition. Let the cream sauce cook, stirring occasionally, until very thick. Reduce the heat to low.
  • Stir in the egg until the sauce is smooth and it's completely incorporated. Stir in the cheese, until completely melted and incorporated into the sauce. Season with salt & pepper, to taste.
  • Pour the pasta into the sauce and carefully toss until evenly combined.

To Make The Macaroni And Cheese Donuts

  • Put the cooked mac and cheese in a sealed tupperware dish and refrigerate until completely chilled, about 2-4 hours. Seriously, you want it COLD. 
  • Fit your food processor with the cutting blade, add the 3 cups of mac to the bowl. Crack and add the eggs, one at a time. Blend the macaroni, at medium speed, for about two minutes.
  • Prepare a donut pan by spraying each cavity lightly with non-stick cooking spray. Fill each cavity with mac and cheese, keeping in mind to keep the hole clear. Use the back of a spoon to slightly pat it down and away from the center- until the pan is full.
  • Bake at 350 degrees for 20 minutes, just until the donuts are crisp and firm enough to hold their shape.
  • Remove the donuts from the oven, let them cool for 2-3 minutes, before removing them from the pan and let them finish completely cooling on a wire rack.
  • In a dutch oven, preheat the oven to 350 degrees. Fry the donuts for 7-8 minutes, flipping in between, until they're golden brown and crisp on the outside.
  • Use a pair of tongs to remove the cooked donuts from the oil to a plate lined with paper towels to soak up any excess grease.
  • Serve the donuts warm, with a side of warm chili for dipping. Ketchup and cheese sauce also pair great for dipping sauces.