Herb-Infused Mac & Cheese: A Dank Dish for Maximum Munchies 🌿🧀
Alright, bud, get ready to get baked—literally and figuratively—with the ultimate comfort food that’s so cheesy, it’ll leave you saying, “Holy mac-an-I-cheese!” This dish is a perfect blend of high cuisine and cheesy goodness. Let’s roll one up…into your belly with Haute Health’s herb-infused Mac & Cheese.
Herb-Infused Mac & Cheese
Ingredients
- 1 lb elbow macaroni (Because what’s a high without some elbows to lean on?)
- 4 tbsp cannabutter (Spread the love, spread the high.)
- 4 tbsp all-purpose flour (We’re not just wingin’ it—this is the backbone of the roux! 🥄)
- 2 cups whole milk (Or whatever milk tickles your dairy air. 🥛)
- 1 cup heavy cream (Because we’re going full fatastic here, my dude.)
- 4 cups shredded cheese (Cheddar, Gouda, or whatever you can grate-fully grab. 🧀)
- Salt & pepper to taste (A pinch of this, a dash of that, and a sprinkle of “oh yeah!”)
Instructions
Boil your noodles:
Fill a pot with water, bring it to a rolling high, and toss in some salt like you’re flavoring the ocean. Add your macaroni and cook until al dente (Italian for “still has a little wiggle, like you after a gummy”). Drain and set aside.
Make the roux (aka the stoner’s science project):
In a large saucepan, melt your cannabutter over low heat. Stir in the flour to create a thick paste (no, it’s not Play-Doh, but it’s close). Cook for 2 minutes, stirring constantly (like your last awkward dance at prom).
Milk it:
Slowly whisk in the milk and cream, making sure to keep it smooth (like a jazz track played on vinyl). Simmer until it starts to thicken—no rush, let it vibe.
Cheese it up:
Reduce the heat and gradually stir in your shredded cheese. Watch it melt into gooey bliss, and try not to cry tears of joy (or laughter, because you just said “cheddar forever” out loud).
Mix and bake:
Combine the cooked pasta with your cheese sauce. Pour the mixture into a greased baking dish (or just eat it out of the pot—we don’t judge). If you’re feelin’ fancy, sprinkle extra cheese on top and bake at 350°F for 20 minutes until golden and bubbly.
Devour responsibly:
Let it cool slightly (or don’t—you’re a rebel, and you’ve got asbestos mouth). Serve, eat, and ascend to the higher realms of cheesedom.
Optional Garnishes
- Crushed-up Cheetos (for a munchies-on-munchies masterpiece).
- Fresh herbs (get it? Because “herbs”? Ha.).
- A drizzle of hot sauce (because you’re spicy AND saucy).
Warning
Herb-infused Mac & Cheese may cause intense giggles, couchlock, and an existential crisis about how mac ‘n’ cheese got this good. Proceed with caution, and always remember: Life is grate when it’s cheesy. 🧀✨
Enjoy your trip to flavor town, my dude! 🌈
No Cannabis? No Problem! Here’s How to DIY It or Use Alternatives 🌿🧀
If you don’t have ready-made cannabutter or cannabis oil, no worries—I’ve got you covered with two simple solutions: Make Your Own Infusion or Use Easy Substitutes. Let’s get into it:
Option 1: Make Your Own Cannabutter (Quick & Easy)
What You’ll Need
- 1 cup butter (Salted or unsalted, depending on your vibe.)
- 1/4 to 1/2 ounce cannabis flower (Grind it like your favorite playlist.)
- A saucepan or double boiler
- Cheesecloth or a fine mesh strainer (No chunky bits in your butter, please.)
Steps
- Decarb the Cannabis:
Preheat your oven to 240°F (115°C). Spread your ground herb on a baking sheet and bake for 30-40 minutes. This activates the THC (basically, it’s like waking it up and saying, “It’s party time!”). - Infuse the Butter:
Melt the butter in a saucepan on low heat (don’t let it boil—it’s chill time). Add the decarbed cannabis to the butter and simmer gently for 2-3 hours. Stir occasionally and keep the heat low (like a lazy Sunday morning). - Strain It:
Pour the mixture through cheesecloth into a jar or container. Squeeze out all the buttery goodness and discard the leftover plant material. - Cool & Store:
Let the butter solidify in the fridge. Boom! You’ve got cannabutter for your mac ‘n’ cheese and more.
Option 2: Easy Alternatives
If you’re not up for making cannabutter, you can still enjoy your mac ‘n’ cheese with these options:
- Store-Bought Edibles:
Crumble a cannabis-infused edible (like a brownie or chocolate bar) and mix it into your cheese sauce. (It’s lazy, but it works.) - CBD Oil or Tincture:
Stir a few drops of CBD oil into the finished mac ‘n’ cheese for a chill, non-psychoactive experience. - Infused Olive Oil:
If you can find cannabis-infused olive oil, drizzle it over your mac ‘n’ cheese after cooking for a gourmet touch. - Skip the THC, Keep the Vibes:
If you’re cannabis-free, just make regular mac ‘n’ cheese, but serve it with munchie-friendly sides like chips, soda, and desserts. (Sometimes the vibe is all you need.)
Pro Tip
If you’re a first-timer with edibles, start low and go slow—you can always eat more, but you can’t eat less! Happy munching, my dude! 🌈🧀
FAQs
What type of cannabis infusion works best in savory dishes?
Cannabutter shines in savory dishes like mac and cheese because it melts smoothly into roux and cheese sauces, blending rich, creamy flavors without overpowering them. Many recipes call for it directly in the base for even distribution. Cannabis-infused olive oil works well too for lighter drizzles or vegan options, adding subtle herbal notes. Overall, fat-based infusions like butter carry cannabinoids best in hearty, cheesy meals.
How do you calculate dose per serving in infused entrees?
First, find the total THC in your cannabutter by multiplying the flower's THC percentage by grams used, then account for about 80% absorption after decarb. Divide that total THC by the butter amount, then by how many servings your recipe makes. For example, 300mg THC in a stick of butter for 8 servings gives about 37.5mg per portion. Always test a small batch and label clearly.
Does decarboxylation affect the final flavor of mac n’ cheese?
Yes, decarboxylation can add a slight herbal or toasted note if done at higher temps, as it releases some terpenes that influence taste. Lower, slower decarb helps preserve fresher flavors without much weediness bleeding into the cheese sauce. In creamy dishes like mac n’ cheese, strong cheeses usually mask any subtle changes. Keep it gentle to avoid bitterness.
Which cheeses pair best with cannabis butter?
Sharp cheddar brings bold tang that stands up to any herbal hints from the butter. Gruyere or fontina add nutty, melty depth for a gourmet feel. Gouda offers smoky sweetness, while a mix with parmesan on top gives crunchy contrast. These rich, aged varieties complement the buttery infusion perfectly.
How strong should infused meals be for beginner users?
Keep it mild at 2.5-5mg THC per serving for beginners to avoid overwhelming effects. Split portions smaller if needed and wait 2 hours before more. Start low since edibles hit stronger and last longer than smoking. A gentle dose lets newbies enjoy the meal without greening out.
Can infused mac n’ cheese be reheated safely?
Yes, reheat gently on the stove with a splash of milk or in the microwave at low power, stirring often to keep it creamy. Avoid high heat to prevent degrading potency or separating the sauce. It stores well in the fridge for a few days and tastes great as leftovers. Just portion carefully since effects might feel similar.
Do strain terpene profiles influence taste?
Yes, terpenes from the strain used in your butter can add subtle citrus, pine, or earthy notes that peek through in the dish. Cheesy, creamy recipes often mute them, but strains like Cheese or buttery ones blend nicely. Choosing terpene-rich flower enhances flavor layers without dominating. It's a fun way to customize your mac.
