Southern Mac and Cheese
Indulge in the ultimate comfort food with our Southern Baked Mac and Cheese, featuring a creamy, cheesy sauce and a golden, crispy topping that promises to delight every bite.
INGREDIENTS
• 8 oz (225g) elbow macaroni or pasta of your choice
• 4 tbsp cannabutter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional: Bread crumbs for topping, chopped fresh parsley for garnish
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni to the boiling water and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside.
In a large saucepan, melt the cannabutter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Slowly pour in the whole milk, whisking constantly to prevent lumps from forming, cooking for about 5-7 minutes until it thickens and coats the back of a spoon.
Reduce the heat to low and stir in the shredded sharp cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth, adding the Dijon mustard and seasoning for taste.
Add the cooked elbow macaroni to the cheese sauce and stir until the pasta is evenly coated before transferring to the prepared baking dish and spreading evenly. (Optional) sprinkle bread crumbs over the top for added crunch.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
Remove from the oven and let it cool before serving. Garnish with chopped parsley for added freshness and colour.
TIPS
• Combine different cheeses like sharp cheddar, Gruyère, and Monterey Jack for a more complex flavor
• Stir in cooked bacon or ham pieces for a savory twist and added protein