Another week has passed and it’s Monday, which means another segment of cooking with cannabis 101, this week we’ll make cannabis-infused mac’ n’ cheese. After covering a handful of dessert recipes and how-to’s with cannabis concentrates, we’re finally showcasing a delicious meal! What better way than to start us off with an iconic childhood meal, mac’ n’ cheese with some bacon.
So first things first, we’ll start with the cheese sauce. Begin by throwing some bacon and onion into a pan. How much bacon is entirely up to you, but for reference Chef Cody Lindsay used roughly a pound. Allow the bacon to get nice and crispy and the onions to caramelize before adding some cannabis butter. To learn how to make cannabis-infused butter (cannabutter), click here. Once the butter is melted, add roughly 1.5 litres of cream and allow it to reduce by at least 1/3. Now add your cheeses, for this recipe cheddar, pecorino romano, and asiago were used. Be sure to keep some cheese to sprinkle on top later.
While you’re making your sauce, cook your choice of noodles so that they’ll be ready around the same time as your sauce. Once both the sauce and your noodles are ready, pour them into a dish or bowl that can be put into the oven. Make sure the sauce coats every noodle. Now sprinkle the remaining cheese on top and put your dish into the oven at 375 Fahrenheit for 15-20 minutes. Allow your dish to cool before serving. Whether you eat this delicious cannabis-infused mac’ n’ cheese as is or add some personal touches is completely up to you, enjoy!
What are your favorite mac’ n’ cheese toppings? Let us know in the comments below! Click here for more segments in this series.