Mac & Cheese is one of those classic, delicious comfort foods- and what can be better than that? Well, adding some cannabis and bacon to it, of course!
In the latest episode of Chronic Cooking, Craig Ex aka The Expert of Expert Joints shows you how to make your very own cannabis-infused Mac and Cheese.
What you’ll need
- 6 slices of bacon
- 2.5 cups of macaroni
- 2 cups of milk
- 2 cups of grated cheddar cheese
- 1.5 cups of soft breadcrumbs
- 1 and 1/3 cup of cottage cheese
- 1 cup of processed cheese
- 2/3 cup of sour cream
- 1/4 cup of flour
- 1/4 cup of canna butter
- 2 tbsp of canna butter
- 1 tbsp infused maple syrup
- 1 tsp of salt
- 1 tsp of sugar
- A pinch of paprika
Let’s get Chronic Cooking!
- First cook 2.5 cups of macaroni in a large pot as per instructions, and once it is firm to the bite (aka “al dente”), drain the water and put the macaroni to the side
- Place 6 strips of bacon on a foil-lined baking sheet and cook for 8 minutes at 400 degrees Fahrenheit
- Turn the bacon over, and brush it with 1 tbsp of infused maple syrup
- Cook the bacon for another 7 minutes at the same temperature
- Remove the bacon from the oven, let it cool, and then dice it up and reserve it for later
- Melt a 1/4 cup of canna butter over medium heat and then stir in a 1/4 cup of flour and mix well
- Add 2 cups of milk, cook over medium heat, and stir constantly until the sauce thickens
- Add a tsp of salt, one tsp of sugar, 1 cup of processed cheese, and mix well
- Mix in 2/3 cup of sour cream and 1 and 1/3 cups of cottage cheese
- Add the cooked macaroni to the sauce and mix well
- Pour the mix into a greased casserole dish and add 2 cups of grated cheddar cheese and diced bacon
- Cover the whole thing with 1.5 cups of breadcrumbs, dot with 2 tbsp of canna butter, and sprinkle it with a pinch of paprika
- Bake at 350 degrees Fahrenheit for 45 minutes
And before you get ready to dig in, say “CHEESE”!”