Start to finish: 45 minutes (25 minutes active)
This Baked Marijuana Macaroni and Cheese is so good, you’ll want it in and around your mouth. More than just a comfort food, this delicious baked dish will leave you feeling satisfied with the warm and tinglies all over.
- 1 pound elbow macaroni or rotini noodles
- ½ cup cannabutter or kief butter
- ½ cup all purpose flour
- 1 ½ cups whole milk
- 2 ½ cups half and half
- 3 cups grated sharp cheddar cheese
- 3 cups grated Gruyere cheese
- ½ tablespoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Preheat the oven to 350 degrees Fahrenheit, and grease a 9” x 13” baking dish. Set the greased dish aside for later.
Bring a large pot of water to boil on high heat. Add a little bit of salt to the water if desired. Add the pasta of your choice, and cook it one to two minutes less than what the package says for al dente. Drain and set aside once done.
Grate the cheeses while the pasta is cooking. Once grated, mix the cheeses to combine them. Then separate them into three piles — one for the cheese sauce, one for the middle layer, and one for the top layer. The pile for the cheese sauce should be about three cups. The other two piles should be about one and one half cups each. Combine the whole milk and half and half together at this time also.
In another large saucepan, over medium heat, melt the cannabutter or kief butter. Spread the flour over the melted butter, and mix together to make a roux. Cook the roux for about one minute, stirring constantly to cook out the taste of flour. Slowly add two cups of the milk and half and half, whisking constantly until well combined and all of the chunks are gone.
Slowly add the remaining milk mixture, and whisk constantly until well combined. Turn the heat down slightly to continue simmering (approximately eight minutes), and whisk frequently until thickened. Do not let it burn, or you will be able to taste it in the Baked Marijuana Macaroni and Cheese.
Add half of the cheese pile intended for the cheese sauce (about one and one half cups), salt, pepper and paprika. Whisk constantly until well combined. Add the rest of the cheese intended for the cheese sauce, and whisk constantly until combined and smooth. Scoop just enough of the cheese sauce into the greased 9” x 13” baking dish to cover the bottom with a very thin layer.
Add the pasta to the large saucepan with the cheese sauce in it. Stir until completely coated. Now you have just Marijuana Macaroni and Cheese, minus the baked.
Scoop half of the cheese and pasta mixture into the baking dish, and spread it evenly. Next, add one of the piles of shredded cheese intended for layering until the pasta is covered. Then top that with the rest of the pasta that is already tossed in the cheese sauce. Finally, cover the entire creamy masterpiece with the remaining layer of cheese.
Bake in the preheated oven for 20 minutes or until golden brown and bubbly.
This recipe yields eight to 10 servings depending on the desired portion size. Leftovers can be stored in the refrigerator in an airtight container for up to three days. Reheat leftover Baked Marijuana Macaroni and Cheese in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated all the way through.
Why Shred It
Pro tip: Do buy blocks of cheese and shred it yourself instead of purchasing the pre-shredded cheese at the store. Pre-shredded cheese is coated in cellulose, which is a fancy word for plant fiber, and this recipe only calls for one, specific kind of plant — cannabis. If you shred it yourself, it will taste noticeably better.
Why Cook It
Cook the pasta one to two minutes less than what the package says for al dente because it will continue cooking in the oven, and you don’t want to overcook it. Overcooked pasta can become mushy.
Why Layer It
The secret to making the best Baked Marijuana Macaroni and Cheese is in the layering, so don’t skip it. Spreading a light layer of cheese sauce onto the bottom of the baking dish first, before adding anything else, will make it noticeably creamier in the end. The middle layer of cheese between the pasta layers will add the stringy, melty cheese that is so satisfying to see in each bite. The top layer of cheese will form a golden texture of crunchiness that is to die for.