SMOKY MAC & CHEESE
Photo and recipe from The Cannabist
Let’s face it, while it rarely gets down to bone-chilling temps in winter, there’s always a time for some home cooking, comfort-style, mac and cheese. Here’s a tasty recipe from The Cannabist. Enjoy!
WHAT YOU’LL NEED:
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.