Macaroni and cheese is one of the most popular meals at my house. For the adults in my house, the only thing that is more popular is cannabis-infused macaroni and cheese.
Some people think that macaroni and cheese is unacceptable as a Thanksgiving Day dish. I am not one of those people. I think any day is a good day for macaroni and cheese, especially when it is infused with cannabis.
Below is a recipe that my uncle is using on Thanksgiving (I outsourced the task to him, taken from the YouTube video here):
1 lb. macaroni
¼ cup cannabis butter (cannabutter)
¼ cup flour
2 cups half & half
1/2 cup of each cheese – gruyere, smoked cheddar, and smoked gouda
8 oz cream cheese
1 Tbsp smoked paprika
Pinch of salt and pepper
1 cup Panko breadcrumbs
1. Heavily salt a large pot of water and bring to a boil. Add pasta and cook for about 7 minutes, or until slightly less than al dente. Drain in a colander and let cool.
2. Preheat oven to 375°F.
3. Grate or chop the gruyere, smoked cheddar, and smoked gouda cheeses into cubes and set aside.
4. Add the cannabutter to a large pot and melt over low to medium heat. Add the onion and garlic and saute for 3-5 minutes.
5. Add the flour to the cannabutter, onion, and garlic mixture and stir constantly over low to medium heat for 2 minutes, or until the mixture starts to turn a slightly darker color.
6. Whisk in the cream, then add the gruyere, smoked cheddar, and smoked gouda, stirring constantly until the cheese is melted.
7. Add the cream cheese, paprika, salt, and pepper. Stir for 2-3 minutes or until the sauce appears silky and smooth.
8. Add the cooked macaroni and stir to combine thoroughly.
9. Transfer to a deep casserole dish (8″x8″ or similar) and bake for 15-20 minutes, or until the edges are bubbly and the top is golden brown.