Cannabis•Infused Mac and Cheese
The kitchen was filled with the comforting aroma of bubbling cheese, a scent that wrapped itself around you like a warm embrace on a chilly evening.
The golden crust on the mac and cheese was just beginning to brown, tiny bubbles forming at the edges where the pasta met the sides of the dish. Underneath the crunchy panko topping, layers of creamy, velvety sauce clung to each twist of macaroni, promising a mouthful of indulgence with every bite. But this was no ordinary comfort food. Hidden within the rich, gooey depths was a secret ingredient—a subtle infusion of cannabis, turning this familiar dish into an experience, a journey into relaxation and bliss.
As the dish was pulled from the oven, the faint scent of herbs mingled with the cheese, hinting at the mellow adventure to come. This was not just food; it was a ritual, a moment of peace in a chaotic world, a plateful of warmth that invited you to sit down, take a breath, and let everything else melt away.
Servings: 4•6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
• Pasta:
• 8 oz elbow macaroni or pasta of choice
• Cheese Sauce:
• 4 tbsp cannabis•infused butter
• 4 tbsp all•purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Pinch of cayenne pepper (optional)
• Topping:
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped (optional)
•••
Instructions
1. Cook the Pasta:
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the Cheese Sauce:
• In a large saucepan, melt the cannabis•infused butter over medium heat.
• Add the flour and whisk continuously for 2•3 minutes to form a roux. The mixture should be smooth and slightly golden.
• Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens, about 5•7 minutes.
• Lower the heat and add the shredded cheddar and Gruyère cheeses, stirring until fully melted and smooth.
• Stir in the Dijon mustard, salt, pepper, and cayenne pepper (if using). Taste and adjust seasoning as needed.
3. Combine Pasta and Cheese Sauce:
• Add the cooked pasta to the cheese sauce, stirring to coat the pasta evenly.
4. Prepare the Topping:
• In a small bowl, mix the panko breadcrumbs with melted unsalted butter and Parmesan cheese.
5. Bake:
• Preheat your oven to 350°F (175°C).
• Pour the mac and cheese into a baking dish. Sprinkle the breadcrumb mixture evenly over the top.
• Bake in the preheated oven for 15•20 minutes, or until the topping is golden brown and crispy.
6. Garnish and Serve:
• Remove from the oven and let it cool slightly. Garnish with fresh parsley if desired, and serve warm.