Makes 4 to 6 servings.
½ pound elbow macaroni or shells
5 tablespoons cannabis butter
½ cup all-purpose flour
2 ½ to 3 cups milk, warm
4 ounces smoked mozzarella, grated (1 cup)
8 ounces medium cheddar, grated (2 cups)
1 teaspoon kosher salt, plus more for pasta water
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 cup breadcrumbs
1 tablespoon canola oil, (using cannabis-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
- Heat oven to 375 F.
- Fill a large pot with water and at least 1 tablespoon salt. Bring to a boil, add the macaroni and cook according to package directions Drain well.
- In a small saucepan, melt the cannabis butter. Add the flour and cook, whisking continuously, for 5 minutes. Add the warm milk and cook for a minute or 2 more, until thickened and smooth. Add the mozzarella and medium cheddar cheeses, the salt, paprika, pepper and nutmeg. Add cooked macaroni; stir well. Pour into 6 to 8 buttered ramekins.
- In a small bowl, combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of filled ramekins. Bake in preheated oven for 25 to 35 minutes or until sauce is bubbly and macaroni is browned on top.
- For onion rings: In a medium saucepan, heat the oil. When hot, add the onion rings and cook until golden-brown, for 4 to 5 minutes. Drain on paper towels or a clean dishtowel. Divide among tops of ramekins and serve.