Cannabis-Infused Smokey Mac And Cheese

Name: Cannabis-Infused Smokey Mac And Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/2 box elbow or cavatappi pasta; 6 tablespoon cannabutter; 2 tablespoon yellow or white onion, diced; 1/2 cup flour; 2 cup milk; 1 1/2 cup shredded smoked gouda cheese, plus 1 cup for the topping; 1 cup shredded mild cheddar cheese, plus 1 cup for the topping; 1 cup shredded sharp cheddar cheese; 1/4 cup shredded pepper jack cheese; 1/4 cup shredded asiago cheese; 1 teaspoon parsley flakes

David Kaplan|July 11, 2018 1:13 pm EST

2.8 (4 ratings)

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As cannabis is becoming legal in certain states, it’s finding its way into more sophisticated edible options in the food and beverage industry. Cannabis can help to treat anxiety, chronic pain, and even epilepsy — there are many health benefits associated with the consumption of this plant. Thanks to adventurous chefs and businesses, such as DV8 Loft, a catering company that creates unique cannabis-infused dining experiences, we no longer have to settle for those gross-tasting “magic brownies.” New, exciting, and most importantly delicious foods are now being infused.Cannabis binds nicely with food that’s high in fat, but it’s important for everyone to pace themselves when consuming edibles. Be aware that cannabis strains vary in THC and CBD levels depending on where they’re grown and purchased, so be sure to know your product well before using and be mindful of your metabolism. Always wait 30 minutes to 2 hours after eating to see if you feel anything. Enjoy responsibly.Recipe courtesy of DV8 Loft

Prep Time

10

minutes

Cook Time

25

minutes

Servings

6

Total time: 35 minutes

Ingredients

1/2 box elbow or cavatappi pasta
6 tablespoon cannabutter
2 tablespoon yellow or white onion, diced
1/2 cup flour
2 cup milk
1 1/2 cup shredded smoked gouda cheese, plus 1 cup for the topping
1 cup shredded mild cheddar cheese, plus 1 cup for the topping
1 cup shredded sharp cheddar cheese
1/4 cup shredded pepper jack cheese
1/4 cup shredded asiago cheese
1 teaspoon parsley flakes

Directions

Boil the pasta in water for 8-12 minutes or follow the instructions on the box. Drain and set aside in the pot used to cook the pasta.
Melt the cannabutter in a saucepan on medium heat. Add onions and sauté for 2-3 minutes or until translucent. Lower heat to medium-low, add flour, and cook for about 2-3 minutes, constantly stirring with a wooden spoon so as not to burn. Add milk and bring to a simmer until the sauce becomes thick and coats the back of a spoon without dripping off.
Add the shredded cheeses in batches, small handfuls at a time, and mix until all of the cheese has melted smoothly into the sauce.
Pour the cheese sauce little by little into the pot filled with the cooked pasta and stir until completely combined. Add the macaroni and cheese mixture to a medium baking dish if serving family style or into ramekins for an individual presentation.
Mix the Gouda and mild cheddar together and top the dish or ramekins with an even layer or cheese. Place in oven and bake for 10-15 minutes, or until the tops are golden brown and bubbling. Garnish with parsley flakes and enjoy served hot.