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Ultimate Cannabis Mac n' Cheese

A heartwarming comfort dish at its best, although as it is canna infused, maybe not quite like mother used to make.....


250g dried pasta of your choice
5 tablespoons canna oil or 75g canna butter (melted)
200g standard flour
500-800ml milk, warm
100g (smoked) mozzarella, grated
200g medium cheddar, grated
1 teaspoon salt
1 teaspoon (smoked) paprika
1 pinch pepper
1 pinch nutmeg (optional)
300g breadcrumbs
1 tablespoon regular vegetable oil
50g strong cheddar, grated


Set the pasta to cook (add standard cooking oil and salt if you wish).  Leave it cooking whilemacaroni-cheese-ingredients the
rest of the dish is being prepared, when it is ready (as you like it), just drain and set aside until it’s needed.

If necessary heat the oven to 190C/Gas mark 5 so that it warms as you cook.  This will depend on your oven.

Heat the canna oil/melt the canna butter in a small saucepan and add the flour.  Cook for about 5 minutes, whisking continually.  Add the warm milk a little at a time until you get the consistency you like.  How much milk you need will depend on how thick or thin you like your sauce.  Add the various cheeses, salt, paprika, pepper and nutmeg (if using).  The quantities given are suggestions.  Nutmeg will add an extra dimension to this dish, but if you don’t have any, it’ll be fine without it.

Combine the breadcrumbs, vegetable oil and strong cheddar.

In either an oven-proof dish or individual ramekins, put the cooked macaroni in the base of the dish, add the cheese sauce and then cover with the breadcrumbs.  Bake until the sauce is bubbling and the crust is brown and crunchy.  Ramekins will probably take around 25 minutes, a oven-proof dish around 35 minutes.

You could serve topped with fried onions or bacon for a non-veggie version


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