No traditional southern dish is quite as ubiquitous as macaroni and cheese. Though there are dozens of ways to make this time-honored favorite, our method will give it some zing. 😉
1 lb elbow macaroni
2 lb shredded sharp cheddar cheese
1 ½ cups whole milk
8 tbsp (1 stick) melted cannabutter
¼ tsp salt
¼ tsp. black pepper
Cook macaroni until nearly done (al dente) and then drain in a colander. Rinse macaroni to cool it off and stop the cooking process.
In a large mixing bowl combine cooled and drained macaroni, milk, cannabutter, salt, pepper and all but 1/2 pound of the shredded cheddar cheese. Add to casserole dish.
Top mixture with remaining cheese and bake for 45 minutes in 350° oven, or until golden brown.