Reduced-Fat Macaroni and Cheese for Pizza Lovers
americastestkitchen.com · 2007 · Original
Style not identified
DietVegetarian. Not vegan: shredded reduced-fat sharp cheddar cheese, grated parmesan cheese, part-skim ricotta cheese and 2 more. Reviewed: cheddar; milk; butter.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
12g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
247g
Cheese
198g
Dough weight
530g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
7 to 9 min
Oven
home standard
Surface
stone
Ingredients (8)
- cheese othershredded reduced-fat sharp cheddar cheese1/2 cup · 85g
- cheese othergrated Parmesan cheese1/2 cup · 56.5g
- cheese otherpart-skim ricotta cheese1/2 cup · 56.5g
- salttable salt plus an additional 1/2 teaspoon1 tbsp · 18g
- flourall-purpose flour1 1/2 tbsp · 11.7g
- dairy doughskim milk2 1/2 cup · 500g
- sauce tomatoTabasco sauce1/2 tsp · 2.1g
- sauce tomatochopped fresh tomato1 cup · 245g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseplain bread crumbs1/3 cup · 66.7g
- over cheeseunsalted butter1 tbsp · 18g
- over cheeseelbow macaroni1/2 lb · 227g
- over cheesepowdered mustard1 tsp · 4.2g
- over cheeseminced garlic1 tsp · 4.2g
- post bakechopped fresh basil3 tbsp · 4.5g
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