Cannabutter: 1 Stick unsalted butter 4 – 8 grams ground marijuana flower Macaroni: 1/2 box elbow macaroni 3 tablespoons cannabutter 2 cups whipping cream 1 teaspoon cayenne 12 ounces sharp cheddar, shredded, divided
1 block Colby Cheese
12 ounces mozzarella 1 teaspoon salt
Sour Cream 1 teaspoon Ground black pepper
1/2 lb shrimp
Crab meat Topping Mix: 3 tablespoons cannabutter 1 cup panko bread crumbs
STEP 1. CANNABUTTER 1. Preheat oven to 250 degrees F. 2. Spread ground marijuana evenly into a small oven safe dish, double wrap in foil. Place in preheated oven undisturbed for 15 Minutes . Remove from oven and let cool.*See our cannabutter recipe*. STEP 2. ASSEMBLE/BAKE 3. Preheat oven to 350 degrees F. 4. In a large pot of boiling, salted water cook the pasta to al dente. 5. While the pasta is cooking and in a separate med/large pot, Add the remaining melted cannabutter. Add whipping cream, sour cream and keep it moving for about five minutes over very low heat. (Do not let it boil or simmer) Make sure it’s free of lumps. 6. Stir in 3/4 of the cheese. Season with spices. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
7. Prepare seafood: Steam (Peeled) shrimps. Most grocery stores sell crab meat (do not use imitation crab) 8. Melt the 3 separated tablespoons of cannabutter in a saute pan and toss onto the seafood. Then mix seafood into mac N cheese mix.
9. Top the macaroni with the bread crumbs. Bake for about 30 minutes or until topping is browned.
Remove from oven and rest a few minutes before serving.