Any Chef Recipe: Baked Mac and Cheese
"Baked" mac and cheese... comfort food at it's finest! This recipe allows you to double or triple up on the cannabis containing ingredients if you desire. It's a simple recipe that you can make ahead and bake later, bring along to a friends house, or bake and freeze to heat up at a later date. Stay away from the low fat cheeses for the best results!
1 pound uncooked pasta (I like elbows)
2 tablespoons cannabutter
1/4 cup all-purpose flour OR cannaflour
3 cups fat-free milk OR cannamilk
1 (12-oz.) can fat-free evaporated milk
1 cup (4 oz.) shredded smoked Gouda cheese
1/2 cup (2 oz.) shredded sharp Cheddar cheese
3 ounces cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon ground red pepper, divided
Vegetable cooking spray
1 1/4 cups plain breadcrumbs
1 tablespoon cannabutter, melted
1) Preheat oven to 350°. Prepare pasta according to package directions.
2) Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly for 1 minute.
Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened.
Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth. Remove from heat, and stir in pasta.
3) Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together breadcrumbs, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.
4) Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.