One-Pot Infused Mac & Cheese
Mac and cheese is a forgiving vehicle for a precise dose: the pasta and sauce come together in one pot, the heat goes OFF, and only then does the cannabutter melt in. Nothing infused ever touches a burner, and a final minute of stirring is what makes every serving even.
By Canabee Kitchen
Photo by Crissta Ames-Walle on Unsplash
Ingredients
Makes 6 servings, about 30 mg THC in the whole batch
Instructions
- 1
Simmer the pasta in the milk
Combine macaroni, milk, salt, and 1 cup of water in a wide pot. Simmer gently, stirring often so nothing sticks, until the pasta is tender and the milk has thickened into a light sauce, about 12 minutes.
12 min - 2
Kill the heat
Turn the burner OFF and slide the pot to a cool spot. This is the step that protects your potency: everything infused enters below a simmer.
- 3
Melt in the cheeses and butters
Stir in dijon, both cheeses, the plain butter, and finally the infused butter. Residual warmth melts everything without stressing the THC.
3 min - 4
Stir for a full minute
Sixty slow seconds of stirring distributes the infused butter through every strand, so the pot is one even batch rather than pockets of strong and weak.
1 min - 5
Portion evenly
Divide into six equal bowls with the same measuring cup. Same volume, same milligrams. Label leftovers before they go in the fridge.
Tips from the kitchen
- Grate cheese from the block. Anti-caking starch on pre-shredded cheese makes the sauce grainy.
- Scale the dose in the calculator first: 2 tbsp of a 15 mg-per-tbsp butter is 30 mg, or 5 mg a bowl across six bowls.
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The technique and the math behind this recipe.
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