Do yourself a favor and don’t fall for the lure of bright orange microwaved mac ‘n’ cheese ever again. That artificially flavored processed cheese product is a tool of your own oppression, foisted on you by corporate overlords. Instead, take the time to slow down, and remember that making the best kind of mac ‘n’ cheese requires real cheese—at least two kinds—plus a layer of toasted bread crumbs on top for texture. This recipe arrives directly from a real-life ganja granny in Rhode Island and combines the stoner chef’s love of authentic ingredients with an infusion of fine herb and four melted cheeses.
½ cup cold Simple Cannabutter (see recipe) plus 1 tablespoon melted
½ cup (1 stick) unsalted butter
1 cup flour
4 cups milk
2 teaspoons salt
¼ teaspoon cayenne pepper
1 teaspoon ground black pepper
1 pound penne pasta, cooked
1 cup shredded smoked mozzarella cheese
1 cup shredded Cheddar cheese
1 cup shredded American or Swiss cheese
¾ cup grated Parmesan cheese
¼ cup bread crumbs
1. Preheat the oven to 350°F.
2. In a large pot over medium heat, melt the cannabutter and butter together. Add the flour and whisk well for 3 to 5 minutes while the mixture cooks.
3. Meanwhile, in a medium pot over high heat, bring the milk just to a boil.
4. Slowly add the heated milk to the butter-flour mixture, whisking to incorporate well. Add the salt, cayenne pepper, and black pepper, and continue to cook until the mixture reaches a boil. Remove from the heat, stir in the cooked penne and cheeses, saving ¼ cup of Parmesan cheese for the topping.
5. Pour the penne mixture into a greased 9-by-13-inch baking dish. Combine the bread crumbs with the remaining Parmesan and the 1 tablespoon melted cannabutter and sprinkle on top of the penne. Bake 30 to 40 minutes until golden brown and bubbling.