Macaroni and cheese with weed and spinach
Comfort foods and cannabis go together like chocolate and mint, with complementary features and flavors that can come together to create something that’s pretty magical. Macaroni and cheese is one of those dishes that you can pull together on a budget and if you toss in a hearty helping of cheese and a hint of cannabis, this cheap dish can fill you up and get you stoned with little to no culinary skill required.
Whether you are just learning how to make edibles, or you have a fair amount of experience in the kitchen, this macaroni and cheese recipe is sure to impress, and once it's all over you'll realize exactly how easy it is to make a cannabis-infused dish with a few tweaks to any old recipe. Technically if you're in a pinch, you can even recreate this with a bit of shredded cheese and a box of Kraft dinner, but the flavor may be lacking without the addition of wholesome ingredients.
Macaroni and cheese recipe
This weed macaroni and cheese recipe is super creamy, cheesy, and filling, which makes it the perfect evening meal. Just make sure to stop after the first bowl, as this potent dish is dosed for the experienced consumer. For beginners, it might be more comfortable to reduce the cannabutter by half, replacing the missing portion with normal unsalted butter to water down the effects a bit.
Preparation time: 5 minutes
Cooking time: 25 minutes
Calories per serving: 113
Servings: 4
Ingredients
- 2 ½ cups milk
- 8-oz spinach pasta (any kind)
- 8-oz shredded sharp cheddar cheese
- 6-oz spinach
- 4-oz shredded Monterey jack cheese
- 3 tablespoons cannabutter
- 3 tablespoons flour
Tools
- Large pot
- Strainer
- Pasta spoon
Instructions
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To begin, you will need to cook the pasta in a large pot of water according to the directions that can be found on the packaging. Since this macaroni and cheese recipe doesn’t need a certain type of noodle, this may take anywhere from 5-10 minutes.
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Once the noodles are done cooking, strain them, and then set them aside for now.
Rinse out the pot and then place it on a burner that is set to medium heat.
Toss the cannabutter into the pot and once it melts, sprinkle the flour into the liquid and mix it in.
Frequently stir the cannabutter and flour mixture for one full minute while the powder browns and thickens.
Now slowly pour in the milk, combining it with the hot thick flour mixture using a spoon to avoid clumps caused by scalding.
Once the milk is thoroughly incorporated turn up the heat to just below high and wait for the mixture to boil, still mixing the ingredients frequently.
When it starts to bubble, it’s time to turn it down a notch, so set the burner to medium-low heat and toss in the spinach.
Cook the mixture until the spinach softens after heating all the way through.
Remove the sauce from the hot burner and dump in the shredded cheeses, stirring them into the hot sauce until it’s all melted and gooey.
Add the strained noodles to the sauce and mix everything together until the noodles are evenly coated in the thick cheesy goodness.
Macaroni and cheese is a dish that’s best served and enjoyed while piping hot, but it’s also delicious reheated the next day, so make up a batch to share, or separate it into individual portions so that you have a medicated meal ready to go when you need it most.
