Everyone loves Macaroni and Cheese. It’s one of those comfort foods that has the ability to warm your soul. It’s also a great vessel for infusing some cannabis and personalizing just the way you want it. The following is a recipe for a delicious baked macaroni and cheese infused with a coconut based cannabis oil. I have also included a very simple way of making a potent oil, which can then be used on any recipe you would like. This mac-and-cheese is delicious as is, but leaves you the freedom to add your own favorites to the mix like bacon, Jalapenos, caramelized onions – whatever your favorites are!
Cannabis Coconut Oil
Ingredients
- 1/2 cup of Coconut oil
- 6-7 Grams (about a quarter oz) cannabis flower
- water
Kitchenware
- Mason Jaw with lid
- Stock pot
- Cheese cloth
M.O.P (Method Of Preparation)
- Place the Coconut oil and the cannabis oil into the mason jar and secure the lid
- Put the jar into the stock pot and fill with water up to the bottom of the lid on the jar. Turn on heat and let water come to a boil.
- Let the jar simmer in the water for 2 hrs (1 major benefit of this method is that you can set it and forget it. The cannabis and oil will be safe from over cooking in the jar.)
- CAREFULLY remove jar from the water. Once cooled enough to take the lid off, remove the lid and strain contents through the cheesecloth. Discard the cooked cannabis flowers and put the oil in a safe container (The mason jar is a great start)
Baked Mac-n-Cheesein’
Ingredients
- 3 Cups dry elbow pasta
- 8 cups water
- 1/3 cup cannabis oil
- 1/3 cup AP flour
- 1 qt Milk
- 10 oz Shredded Cheddar cheese (sharp or mild)
- 2 tsp Salt
- 1 TBS Black pepper
Kitchenware
- Stock pot
- Large Casserole dish
- Med-Large sauce pot
- Rubber Spatula
- Strainer
- Wisk
M.O.P.
- Preheat oven to 375 degrees
- Bring the water to a boil in the stock pot. Once water is at a rolling boil add the elbow macaroni. Stir and cook for 5 min, pour through strainer, put the cooked noodles into the casserole dish and set aside.
- Heat the cannabis oil in the saucepan on low-medium, once the oil seems to loosen put the flour in. Use the rubber spatula to press the lumps out of the mixture until you have reached the consistency of wet sand. Then turn your burner up to med-high heat. (You just made a roux!)
- Slowly add the milk to your roux whisking constantly. Bring to a boil and cut the heat down to med-low. Continue whisking for 8-10 min. The sauce will begin to thicken. Once it is able to coat a clean spoon without running off the tip, begin to add 6 oz of cheese (Like 3/4 of the cheese), reserving the other 4 to top before baking. Turn off heat.
- Once the cheese has melted pour the sauce over the macaroni and mix well. Sprinkle the rest of your cheese on the top and place in the oven for 20-25 min. or until the cheese on top is a golden brown and bubbling.
- Remove from the oven and let cool for 10 min before eating. Serves 4-5 adults.
