Mac and cheese is a true treasure, beloved by many as the ultimate comfort food. But what makes it even better? Infusing it with cannabis, of course! This cheesy, creamy dish can easily be elevated with a little bit of canna-butter, resulting in a deliciously crunchy and satisfying meal. And the best part? You can easily modify the recipe to fit your dietary needs, whether that means using gluten-free pasta or dairy-free cheese.
To add an extra layer of crunch to this mac and cheese, we’re ditching the traditional breadcrumbs and using a mix of tortilla chips, potato chips, and buttery snack crackers. And if you really want to pack a punch, you can even infuse these toppings with cannabis as well. But remember, it’s important to be mindful of your dosage and not overdo it. Take it slow and get to know your dose before indulging in too much.
To make this delicious dish, you’ll need 1 lb. of your preferred pasta shape, 7 tablespoons of regular butter, and 4 tablespoons of cannabis-infused butter. In a pot of boiling water, cook the pasta until it’s al dente, then drain and rinse with cold water. In a separate saucepan, melt the butter and whisk in flour to make a roux. Slowly add in milk and half-and-half, then stir in shredded cheddar, Swiss cheese, and mozzarella until the sauce is thick and creamy.
In a sauté pan, cook thinly sliced onions in non-infused butter until they’re caramelized and golden brown. Add in spinach and cook until wilted. In a separate bowl, crush potato chips, buttery snack crackers, and tortilla chips to create the topping mix. Line the edges of a large casserole dish with butter, then add the cooked pasta, cheese sauce, and onion-spinach mixture. Top with the crushed chips and bake in the oven at 340° Fahrenheit for about 10 minutes.
And there you have it, a delicious and elevated mac and cheese that will surely be a hit at any gathering. Just remember to be considerate of others and their tolerance levels, and enjoy responsibly. Happy cooking!
