Macaroni and cheese just got a whole lot better! We know what you’re thinking. Nothing could make this delicious dish any more delightful than it already is with all its cheesy goodness and flavor. How about some cannabis mac and cheese to challenge that theory?
How about some cannabis mac and cheese to challenge that theory?
This recipe was featured on The Cannabist, showing us how to incorporate cannabutter into macaroni and cheese. Enjoy!
Smokin’ Mac ’n Cheese
- ½ pound elbow macaroni or shells
- 1 tablespoon canola oil
- 1 teaspoon salt
- For cheese sauce
- 5 tablespoons cannabutter
- ½ cup all-purpose flour
- 2½ to 3 cups milk, warm
- 4 ounces smoked mozzarella, grated (1 cup)
- 8 ounces medium cheddar, grated (2 cups)
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- 1 cup breadcrumbs
- 1 tablespoon canola oil, (using canna-oil is optional)
- 2 ounces sharp cheddar, grated (1/2 cup)
- For onion rings
- 1 cup canola oil
- 1 small onion, peeled and thinly sliced
Heat oven to 375 degrees.
1. Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.
2. In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.
3. In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.
4. In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.