This recipe is sure to be a hit with fans of the pasta dish
Macaroni and Cheese is a comfort food, a favorite of virtually all kids, young and old. Homemade mac-n-cheese is even better and a recipe making its rounds is certainly going to find a large fan base in the cannabis community. It contains three types of cheeses, three types of crumbs and cannabis-infused butter.
What you’ll need:
1 lb. pasta shells
7 T. butter
4 T. cannabis-infused butter
½ C. all-purpose flour
1 ½ C. whole milk
2 ½ C. half-and-half
4 C. shredded cheddar
1 C. shredded Swiss cheese
1 C. shredded whole milk mozzarella
2 t. salt
1 t. coarse black pepper
1 large yellow onion, peeled and thinly sliced
10 oz. spinach
1 C. crushed potato chips
1 C. crushed buttery snack crackers
½ C. crushed tortilla chips
Preheat the oven to 340 degrees and, with about a tablespoon of butter, line the edges of an 8½” x 10” casserole dish. Cook the pasta according to the directions and drain, set aside. Melt the cannabis-infused butter and four tablespoons of the regular butter, add the flour and stir for three minutes. Whisk in the milk and the half-and-half until smooth and add the cheeses until melted.
In a separate medium-sized sauté pan, heat a tablespoon of the regular butter and caramelize the onion until its golden brown. Add the spinach and stir until it wilts. Combine all of the cooked ingredients and mix until the cheese is distributed evenly. Pour into the casserole dish and set aside.
In the same (now empty) sauté pan, melt a tablespoon of butter and add the crushed chips. Sauté until coated and pour over the mac-n-cheese. Bake for about 25-30 minutes and enjoy! The recipe should yield enough for 8 to 10 people.