Herb-Infused Mac ‘n’ 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.

a-photo-of-a-marijuana-infused-mac-and-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

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! 🌈🧀