Homemade mac and cheese with cannabis
Most of us think of macaroni and cheese and think of the Kraft Dinner that we ate giant portions of as kids, but this homemade mac and cheese is thick and creamy, and nothing like the boxed versions that we grew up on, and it’s infused with a delicious cannabis-based addition that will leave you buzzing for hours to come.
Why opt for homemade mac and cheese?
Sure, you could just buy a regular box of Kraft Dinner and save time and energy, but literally, everything is different with homemade mac and cheese. You can control the cheesiness by adding more or less, and using your favourite kinds for some extra kick when the craving hits, and to keep things exciting you can toss in extra ingredients like green onions, bacon bits, or mushrooms so that you’ll never get bored with it.
A delicious mac and cheese recipe with a hearty dose of cannabutter
The magic ingredient in this mac and cheese recipe is the cannabutter, which is easy to get or make if you can’t find it at your local dispensary. This delicious comfort food will keep you full for hours, and it’s perfect for when you’re craving something with melty cheese, as every mouthful contains a hearty dose of coma-inducing flavors that are ideal for dinner time.
Preparation time: 15 minutes
Cooking time: 40 minutes
- 2 cups of milk
- 1 ½ cups elbow macaroni or shells
- 1 cup shredded sharp cheddar
- 1 cup shredded swiss cheese
- 3 tablespoons flour
- 3 tablespoons cannabutter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 large pot
- 1 spoon
- 1 large saucepan
- 1 whisk
- 1 strainer
- 8x8 baking dish
Preheat the oven to 350°F and while you wait for it to warm up, fill a large pot with water and bring it to a rolling boil on the stove.
Once the water reaches a rolling boil, add a pinch of salt to the water, followed by your noodles of choice, and then slightly reduce the heat to maintain a gentle boil for as long as the package directs.
While the noodles are boiling, melt the cannabutter inside of a large deep saucepan over low heat.
Once the cannabutter has melted entirely, it will eventually begin to sizzle and this is the perfect time to add the flour, then whisk the ingredients vigorously to ensure a smooth blend that won’t leave lumps.
Brown the cannabutter and flour mixture for 2 minutes before slowly adding the milk to the mixture, whisking it to combine the ingredients as you go.
Now you can season the sauce with salt and pepper and raise the heat of the burner to medium-high.
Cook the sauce until it thickens and a good indicator of this will be when the mixture begins to form bubbles that are slow to pop, and once it reaches this point which should take around 6 minutes, add the cheese and allow to melt before removing the saucepan from the heat.
By now, the macaroni noodles should be almost cooked, but they will still be a bit firm and that’s a good thing, as they will finish once the dish is baked, and this is the ideal point to drain the liquid from the noodles before adding them to the cheesy sauce.
Stir the noodles into the mixture until they are all thoroughly coated, and then grease an 8x8 baking dish.
Dump the macaroni and cheese mixture into the baking dish and then slide it into the oven to bake for between 20 and 25 minutes, or until the top is a nice golden-brown colour.
It’s always recommended that you leave homemade mac and cheese to cool for a few minutes before serving, and this leaves the perfect amount of time to settle on some delicious topping choices such as green onion, mustard, sour cream, cream cheese, parmesan cheese, ketchup, or barbeque sauce.