BY MARIE LODI
Few dishes in existence are quite as comforting as macaroni and cheese. Whether it’s your grandma’s secret recipe or a box of the powdery instant stuff, there’s just something about the simple combination of pasta and cheese that has the ability to makes life a little bit more bearable. Unlike other meals that’ll effectively warm you up on a chilly night, like winter stews and hearty roasts, mac and cheese, while rich, isn’t too rich to enjoy any time of the year. Even better? You can easily make the dish cannabis-infused, for a more elevated indulgence.
If you already have your own go-to mac and cheese recipe, incorporating cannabis is a breeze—just add cannabis-infused butter! Otherwise, opt for the following recipe, a creamy concoction featuring three types of cheese and truffle oil, for your next dinner party.
1 lb. macaroni
¼ cup cannabutter (instructions below)
¼ cup flour
½ cup of sharp cheddar
½ cup of Gruyere cheese
½ cup of Fontina cheese
2 cups milk
1/2 tsp Dijon mustard
½ tsp salt
¼ tsp freshly ground black pepper
1 cup toasted Panko breadcrumbs
Preheat an oven to 350°F. Butter a 9” x 13” baking dish.
Cook macaroni according to package. When done, drain and transfer to large bowl.
Heat cannabutter in saucepan on medium heat until melted. Add flour and stir constantly, then add milk, salt, pepper, and mustard, whisking the mixture frequently until smooth.
Add cheeses and truffle oil, stirring the mixture until smooth.
Fold cheese mixture onto macaroni, mixing well until macaroni is completely saturated in cheese sauce.
Transfer into buttered dish and top with more grated cheese and breadcrumbs.
Bake 30 minutes until cheese is bubbling and top is slightly browned. Let cool before serving.
1 lb. or four sticks of salted butter
1 cup (7-10 grams) of decarboxylated ground cannabis
In a medium-sized saucepan, add butter and two cups of water, simmering low.
Combine the butter and 2 cups water in a medium saucepan over medium heat.
When butter starts melting, add the cannabis. Adjust flame so it’s very low. Let mixture cook for two to three hours, stirring every once in a while. Do not let mixture come to a boil.
Strain mixture through cheesecloth or mesh strainer over a bowl.
Let cool to room temperature. Cover, then refrigerate for three hours or until butter is solid. Using a butterknife, lift out butter and discard any water in the bowl. Wrap and store in an airtight container in refrigerator.