Recipe for Cannabis-Infused Squash Mac & Cheese
Bake the ultimate comfort food for your Summer BBQs: ECO-infused Squash Mac & Cheese
INGREDIENTS
2 cups heavy cream
1 tsp Mustard powder
2 tsp Onion powder
2 tsp Garlic powder
1 cup roasted Butternut squash cubed
2 cups shredded Cheddar Cheese
2 tsp salt
1 lb elbow macaroni
Farmer’s Friend Edible Cannabis Oil of your choice
INSTRUCTIONS
Preheat the oven to 350F.
Bring a large pot of salted water to a boil.
Add the macaroni and cook about 7 minutes.
Strain, and set aside.
Using the same pot the macaroni was cooked in, heat the heavy cream.
Add roasted squash and stir continuously.
Mash the squash a bit into the cream as it softens.
Add most of the shredded Cheddar and stir until melted - reserve a handful or two to sprinkle on the top.
Stir in the powdered garlic, onion and mustard.
Add 1 gram of ECO and stir to combine.
Remove the cheese sauce from the heat and let cool 20 minutes.
Stir in the cooked macaroni. Season with salt to taste.
Dump into a buttered baking dish (8”x8” or 8”x9” size) and top with the reserved shredded Cheddar.
Bake until the top just begins to brown- about 20-30 minutes.
Makes 6-8 servings.