Ingredients:
3 Cups Pasta of Choice
3 Tablespoons Canna Oil
3 Teaspoons of Salt
28 oz. Broccoli Florets
1/3 Cup Canna Butter
3 Cups of Milk
2 1/4 Cups of Shredded Sharp Cheddar Cheese
3/4 Cup of Shredded Swiss Cheese
1/2 Tablespoon Minced Garlic
1/3 Cup of Flour
1/2 Cup Chopped red pepper
Directions:
Pre-heat your oven to 350 degrees. Bring about 6 cups of water to a boil, then proceed to add your pasta and 2 teaspoons of salt. Separately steam your broccoli for about 15 minutes to cut down on the baking time. I prefer my broccoli to be more on the firm side verse soft. In a large pot; under a medium heat, melt your canna butter. Add milk to the melted canna butter and slowly wisk in the flour.
Once your milk mixture is fully incorporated add the remaining salt, garlic, swiss cheese, and 1 1/2 cups of the cheddar cheese and stir until blended. Meanwhile, toss your cooked pasta in the canna oil. Slowly add your broccoli, cooked canna-oil pasta, and red peppers into the cheese sauce. Pour this pasta mixture into a 13×9 baking pan. Top with remaining cheddar cheese and bake for 20-25 minutes, or until the desired crispiness is achieved.