Marijuana Mac & Cheezy

Marijuana Mac & Cheezy Recipe Edibles Magazine

Our line-up of recipes is all set for summer and perfect for picnics. Will Smith said: “Break to ya crib change your clothes once more ‘Cause you’re invited to a barbecue that’s starting at four… Summer, summer, summertime Time to sit back and unwind.” If that barbecue starts at four, it means 4:20 will only be twenty minutes into it giving you a nice amount of prep time to break out and roll up before you get that summer munch on. Outdoor barbecues are hard to medicate clean but feel free to try. It’s usually messy. These dishes are great to bring as sides and to enjoy while you wait for the cook to finish – there’s always a line, anyway. Keep the chicken in a covered dish, it’s great cold too. As Cee Lo Green said in “Soul Food” — “A heapin’ helpin’ of fried chicken, macaroni and cheese..” Don’t forget those words but remember, this version is fully infused. Enjoy on the Fourth of July and watch those fireworks in a completely blazed haze. If you create this infused feast please snap a pic and post somewhere you can share. Happy baking!

16 ounces elbow macaroni
1⁄3 cup cannabis infused butter
1⁄4 cup flour
1⁄2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups shredded cheddar cheese or 8 ounces cheddar cheese
2 oz goat cheese

Cook the macaroni according to package directions while making cheese sauce. In medium saucepan, melt cannabutter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition. Cook and stir until bubbly. Stir in cheese a small amount at a time until fully melted. Drain macaroni; add to cheese sauce; stir mixture to coat pasta.

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