weed mac and cheese

Weed Mac and Cheese Is The Perfect HNF

Weed mac and cheese is the ultimate food for stoners. This recipe is quick, simple and delicious.

When you smoke weed (or vaporize it, or even eat it) a funny thing happens to your taste buds: they wake up. Everything tastes better when you’re high. One of the perfect stoner foods is mac and cheese, but why wait until you’re already high to eat mac and cheese? That brings us to today’s Cooking With Cannabis recipe: Weed Mac and Cheese. This recipe shouldn’t take you more than 45 minutes to prepare, especially if you already have all the ingredients ready to go.

The key to a good weed mac and cheese is good ingredients and plenty of butter and milk. You don’t have to use weed milk, but it would be a great idea to use a little if you’re a seasoned edible vet. This weed mac and cheese should keep you nice and stoney for hours and when you’re done you can chase it with some weed chocolate chip cookies or a nice scoop of weed ice cream.

Ingredients:
  • 1/2 pound elbow macaroni noodles
  • Salt
  • 5 tablespoons weed butter
  • 1/2 cup all-purpose flour
  • 2 1/2 to 3 cups milk, warm (you can definitely use weed milk if you want, but always remember with edible less is more)
  • 2 ounces smoked mozzarella, grated
  • 2 ounce smoked gouda, grated
  • 8 ounces sharp cheddar, grated
  • 1 teaspoon kosher seas salt
  • 1 teaspoon hungarian smoked paprika (If you have the good stuff use it, don’t skimp on spices!)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup breadcrumbs
  • 1 tablespoon canola oil, (using weed oil is optional)
  • 2 ounces sharp cheddar, grated
Directions:

Heat oven to 375 degrees.

1. Fill a large pot with water and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.

2. In a small pot  melt the weed butter. Add the flour and cook, whisking constantly, for five minutes. This is your roux and it’s important because it will serve as the base for your weed mac and cheese. Add the warm milk and cook for a minute or two more, until thickened and smooth. Remember to stir constantly. Add the cheeses, salt, paprika, and pepper. Add the cooked macaroni and stir well. Pour into a large baking dish

3. In a small bowl combine the canola oil with the breadcrumbs and reserved sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 35-45 minutes or until the sauce is bubbly and the macaroni is browned on the top.

4. Serve hot. 

 

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