½ cup cold cannabutter
1 tablespoon melted cannabutter
½ cup unsalted butter
1 cup flour
4 cups milk
2 teaspoons salt
¼ teaspoon cayenne pepper
1 teaspoon ground black pepper
1 pound macaroni pasta, cooked
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup shredded American cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 Loaf of Sour Dough Bread
1. Preheat oven to 350°F.
2. In a large pot over medium heat, melt the butter and cannabutter together. Add flour and mix well for 5 minutes whilst the mixture cooks.
3. In another medium pot over high heat, bring the milk to a boil.
4. Add the milk to the butter-flour mixture, and stir them together. Add salt, black pepper and cayenne pepper for taste and continue to mix until it reaches a boil. Remove from the heat and stir in the cooked macaroni and cheese, saving some Parmesan cheese for topping.
5. Combine the bread with the remaining Parmesan and 1 tablespoon of melted cannabutter and spoon the macaroni and cheese into the center. Bake for 15 minutes or until golden. Optionally toast bread with parmesan and cannabutter spread separately.
For the lazy stoner making the “Magic mac-n-cheese” recipe using store bought easy mac-n-cheese (Preferably the Kraft kind or Organic Annies):
Step 1) Prepare store bough mac-n-cheese replacing the amount of butter they want you to use with cannabutter. Save some extra cannabutter to dose your bread with.
Step 2) Put on toasted bread. Sprinkle cannabutter onto bread, and use flakes of parmesan cheese when toasting for added flavor bonus.