It hasn't hit warm weather yet and what better way to remember the cold months than delightful, delicious, baked mac n' cheese? Heads up: Once you finish eating, you'll be baked, too.
This recipe is guaranteed to be just as comforting as the stuff your mom used to make. We also promise it'll be as mellow as the stuff your uncle used to grow. It's a little time-consuming, but a casserole dish of macaroni and trees will be just the thing for a crisp fall day — totally worth the effort.
You'll also learn how to make weed butter, a.k.a. cannabutter, which you'll find is something of a staple in weed-related cooking. Consider this your gateway to chilled-out granola bars, blondies, peanut butter cookies, and more.
Macaroni & Trees
Serves 4-6
Ingredients
Classic cannabutter:
8 tbsp butter (1 stick)
1/8th oz weed Macaroni & trees:
1/2 lb elbow pasta
1/2 cup parmesan cheese
1/4 cup flour
3 cups grated cheese (combo gruyere, cheddar, emmental)
2 1/2 cups milk
1 1/2 cup green peas (fresh or frozen)
1 cup panko
1 tbsp sunflower oil (or other neutral oil)
1 tsp smoked paprika
1/2 tsp ground nutmeg
salt to taste
1 tsp black pepper Instructions
For the classic cannabutter: 1. Grind 1/8th of weed. 2. Turn crockpot to low. Add butter. You can also do this on the stove using the lowest flame possible — keep it below a simmer. 3. Add ground weed. 4. Cook on low for 2-3 hours (or more). The longer you cook it, the more the cannabinoids will be extracted from the weed. 5. Strain the weed and get that butter, baby. 6. Stick it in the fridge until it hardens. 7. Pour off water. For the macaroni and trees: 1. Cook and drain pasta. 2. Melt 5 tbsp. cannabutter. 3. Add flour, milk, and grated cheese. 4. Salt to taste. 5. Add paprika, nutmeg, pepper. 6. Add pasta and peas. 7. Combine sunflower oil and panko in a separate bowl. 8. Portion mac n' trees into oven-friendly dishes. Add parmesan sprinkles. 9. Cook in preheated oven at 375˚F for 30 minutes or until bubbly and crusty on top. Refinery29 in no way encourages illegal activity and would like to remind its readers that marijuana usage continues to be an offense under Federal Law, regardless of state marijuana laws. To learn more, click here.
Serves 4-6
Ingredients
Classic cannabutter:
8 tbsp butter (1 stick)
1/8th oz weed Macaroni & trees:
1/2 lb elbow pasta
1/2 cup parmesan cheese
1/4 cup flour
3 cups grated cheese (combo gruyere, cheddar, emmental)
2 1/2 cups milk
1 1/2 cup green peas (fresh or frozen)
1 cup panko
1 tbsp sunflower oil (or other neutral oil)
1 tsp smoked paprika
1/2 tsp ground nutmeg
salt to taste
1 tsp black pepper Instructions
For the classic cannabutter: 1. Grind 1/8th of weed. 2. Turn crockpot to low. Add butter. You can also do this on the stove using the lowest flame possible — keep it below a simmer. 3. Add ground weed. 4. Cook on low for 2-3 hours (or more). The longer you cook it, the more the cannabinoids will be extracted from the weed. 5. Strain the weed and get that butter, baby. 6. Stick it in the fridge until it hardens. 7. Pour off water. For the macaroni and trees: 1. Cook and drain pasta. 2. Melt 5 tbsp. cannabutter. 3. Add flour, milk, and grated cheese. 4. Salt to taste. 5. Add paprika, nutmeg, pepper. 6. Add pasta and peas. 7. Combine sunflower oil and panko in a separate bowl. 8. Portion mac n' trees into oven-friendly dishes. Add parmesan sprinkles. 9. Cook in preheated oven at 375˚F for 30 minutes or until bubbly and crusty on top. Refinery29 in no way encourages illegal activity and would like to remind its readers that marijuana usage continues to be an offense under Federal Law, regardless of state marijuana laws. To learn more, click here.