Mac N Cheese with Teddy Danielson

Teddy Danielson teaches us how to whip up a delicious and easy batch of Mac n Cheese from scratch. The secret is in making a roux, and to offset the flavors of the cannabis, Danielson chose to use some Pepper Jack. The results were stony and delicious.

This recipe for a classic mac and cheese will knock your socks off! We prescribed a relatively high dose of THC here, but please do not hesitate to make this recipe using a little bit more or a little bit less of our Cannabutter. It’s your journey!

Recipe:

• Total Servings: 4

• Total THC Content: 125mg

• Amount of THC per Serving: 31mg

Ingredients:

• 1/2 lb. elbow pasta

• 1/4 stick butter (4 tbsp)

• 1/4 cup all purpose flour

• 1 tbsp Big Pete’s Cannabutter (room temp.)

• 1.25 cups half and half

• .75 cubs whole milk

• 1 cup sharp cheddar cheese, shredded

• 1 cup pepper jack cheese, shredded

• Fresh ground black pepper to top

• Salt

Instructions:

1. Prepare the Pasta:

   • Fill a pot with water, add a large pinch of salt, and set to boil

   • Add pasta to boiling water; cook to instructions on the box

2. Infuse the Sauce:

   • Combine half and half and milk; set aside

   • Heat a high rimmed pan or pot to medium heat

   • Add butter and allow to melt until bubbling slightly

   • Add flour and whisk to combine; allow to brown just slightly

   • Add half and half/milk mixture ½ cup at a time, stirring to combine between each addition

   • Once you have a achieved a smooth mixture, turn off the heat

3. Combine Everything:

   • Add cheddar cheese; stir to combine

   • Add pepper jack; stir to combine

   • Add cooked pasta to your cheese sauce, stirring to combine

4. Serve:

   • Serve in a bowl and sprinkle with cracked black pepper