WHAT YOU’LL NEED:

• ½ pound elbow macaroni or shells
• 1 tablespoon canola oil
• 1 teaspoon salt for cheese sauce
• 5 tablespoons cannabutter
• ½ cup all-purpose flour
• 2½ to 3 cups milk, warm
• 4 ounces smoked mozzarella, grated (1 cup)
• 8 ounces medium cheddar, grated (2 cups)
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg
• 1 cup breadcrumbs
• 1 tablespoon canola oil, (using canna-oil is optional)
• 2 ounces sharp cheddar, grated (1/2 cup) For onion rings
• 1 cup canola oil
• 1 small onion, peeled and thinly sliced

DIRECTIONS:

Heat oven to 375 degrees.

1. Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.

2. In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.

3. In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.

4. In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.