Cannabuttered Macaroni and Cheese

This scrumptious macaroni and cheese recipe is from HERB.

  • 8 ounces small elbow macaroni (about 2 cups),
  • 1 teaspoon vegetable oil,
  • 1⁄4 cup (1⁄2 stick) butter,
  • 8 teaspoons cannabutter,
  • 1 tablespoon all-purpose flour,
  • 1 cup milk,
  • 1 cup half-and-half,
  • 1⁄2 teaspoon salt (kosher or sea),
  • a pinch of freshly ground pepper,
  • 2 1⁄4 cups good-quality medium- sharp freshly shredded cheddar cheese (divided),
  • 1⁄2 cup cheddar crackers, such as Cheez-Its (crushed),
  • and 1⁄2 cup panko bread crumbs.


  • 1. Preheat the oven to 340°F and bring a large pot of salted water to a boil for the macaroni.
  • 2. Cook the macaroni al dente, according to package directions.
  • 3. Drain the macaroni and rinse it with cold water. Return it to the pot off the heat, toss it with the vegetable oil, and set it aside.
  • 4-9. Get the full instructions from HERB.

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SOURCE: HERB. (February 16, 2016). Old-fashioned Macaroni And Cheese.

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