The secret to a good mac and cheese is, well, the cheese. But this recipe has one more secret ingredient. Let’s see if you can find it.
It works best if you use whole milk. Today, I used sharp cheddar, but you can add different types of cheese like Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack, Gruyere, etc… Just treat yo self.
🍍INGREDIENTS🍍
🍍DIRECTIONS🍍
Cook the macaroni according to the instructions on the package. Usually until it’s very “al dente”. Drain.
In another pot, melt the 4 tbsp of cannabutter. Add the 4 tbsp of flour and mix thoroughly.
Pour 3 cups of milk and stir as you pour the milk. Add the cheddar cheese. Stir until all the cheese is melted.
Add the spices (garlic powder, paprika, black pepper and salt). Then, add the cooked macaroni, stir, and simmer for 2 minutes or until desired texture. Enjoy!
Ingredients
Directions
Cook the macaroni according to the instructions on the package. Usually until it’s very “al dente”. Drain.
In another pot, melt the 4 tbsp of cannabutter. Add the 4 tbsp of flour and mix thoroughly.
Pour 3 cups of milk and stir as you pour the milk. Add the cheddar cheese. Stir until all the cheese is melted.
Add the spices (garlic powder, paprika, black pepper and salt). Then, add the cooked macaroni, stir, and simmer for 2 minutes or until desired texture. Enjoy!
