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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

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