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:
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
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
Combine Everything:
Add cheddar cheese; stir to combine
Add pepper jack; stir to combine
Add cooked pasta to your cheese sauce, stirring to combine
Serve:
Serve in a bowl and sprinkle with cracked black pepper
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