2 cups flour
2 cups flour
1 tablespoon yeast
1/4 teaspoon salt
1 tablespoon sugar
2/3 cup lukewarm water (plus an additional 2 tbsp)
* If short on time, use one pound of fresh pizza dough from the store
Bacon Mac & Cheese
1 pound elbow macaroni
8 strips bacon, reserve 6 tsp for topping
3 tablespoons flour
3 tablespoons butter, divided
1-1/2 cups milk
1 cup aged white cheddar cheese, shredded
1 cup jack cheese, shredded
4 ounces cream cheese
2 cups breadcrumbs
2 cloves garlic, minced
green onions, thinly sliced
Mix 1 cup of flour with all other ingredients.
Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.
Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
Spread out onto floured board and roll out to 1/2 " thick rectangle. Cut into 4x4 " squares and place into sprayed cupcake pans.
Bake at 375 degrees for approximately 15 minutes or until golden brown. Set aside and prepare macaroni and cheese filling.
Boil the macaroni according to the package directions, drain and set aside.
In a large saucepan over medium-high heat, cook the bacon until crispy. Set aside the bacon but reserve the drippings.
Reduce the heat to medium and add and melt two tablespoons of butter to the bacon drippings. Whisk in the flour until smooth. Whisk in the milk until well combined and thick, about two minutes.
Whisk in the jack and cheddar cheeses until combined. Whisk in the cream cheese until smooth. Stir in the reserved bacon and macaroni until well combined. Reduce the heat to low and let simmer.
Meanwhile in a large skillet, combine one tablespoon butter, breadcrumbs and garlic and allow to toast for about 5 minutes or until golden brown. Make sure to stir often as they can quickly go from golden brown to black in a matter or seconds.
Spoon the macaroni into prepared pizza dough cups and sprinkle with bread crumbs, green onions and remaining bacon.
Recipe adapted from: www.sheknows.com