Mac and cheese is the ultimate comfort food — creamy, cheesy, and impossible to say no to. This cannabis-infused version swaps a little of the regular butter for cannabutter, folding a gentle lift right into that velvety cheese sauce. It’s a perfect cozy-night dish for experienced edible fans who want something savory instead of sweet.
Ingredients
- 8 oz (about 225 g) elbow macaroni or cavatappi
- 2 tbsp cannabutter (see dosing note below)
- 1 tbsp regular unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 cup Gruyère or Monterey Jack, shredded
- 1/2 tsp Dijon mustard
- 1/4 tsp garlic powder
- Pinch of smoked paprika
- Salt and black pepper to taste
- Optional topping: 1/2 cup panko breadcrumbs toasted in 1 tbsp regular butter
Instructions
- Cook the pasta in well-salted water until just shy of al dente (it finishes cooking in the sauce). Drain and set aside.
- In the same pot over medium-low heat, melt the cannabutter and regular butter together. Keep the heat gentle — high heat can degrade THC.
- Whisk in the flour and cook for 1–2 minutes to make a blond roux.
- Slowly whisk in the warm milk, a little at a time, until smooth. Simmer 3–4 minutes until it coats the back of a spoon.
- Remove from heat. Stir in the cheddar and Gruyère a handful at a time until melted and glossy.
- Season with Dijon, garlic powder, smoked paprika, salt, and pepper.
- Fold in the pasta and stir until every piece is coated. If it tightens up, loosen with a splash of milk.
- Serve in even portions (this is how you keep dosing consistent). Top with toasted panko if you like a little crunch.
Dosing & Safety Note
Start low and go slow. Edibles can take 30–90 minutes to kick in, so wait before having more. Portion the dish evenly so each serving carries a similar dose, label any leftovers clearly, and store them away from kids and pets. Don’t drive after enjoying, and always follow your local laws. This recipe is for adults 21+ where cannabis is legal.
Servings & Approximate THC Per Serving
Makes about 6 servings. Potency depends entirely on your cannabutter. As an example: if your cannabutter contains roughly 10 mg THC per teaspoon, the 2 tablespoons (6 teaspoons) used here carry about 60 mg total — roughly 10 mg per serving across 6 portions. If you’re newer to edibles, start with a half portion (about 5 mg) or make the dish with 1 tablespoon cannabutter and 2 tablespoons regular butter instead. When in doubt, dose lower.
Key Takeaways
- Melt cannabutter over gentle heat so the THC stays intact.
- Shred your own cheese — pre-shredded won’t melt as smoothly.
- Portion evenly: consistent servings mean consistent dosing.
- Effects take 30–90 minutes; wait before going back for seconds.
- Label and store leftovers away from kids and pets.
FAQ
How strong is cannabis-infused mac and cheese?
It depends on your cannabutter’s potency. Using cannabutter with about 10 mg THC per teaspoon, this recipe lands near 10 mg per serving across 6 servings. Test your butter’s strength and adjust portions to your tolerance.
Can I use canna-oil instead of cannabutter?
Yes — infused olive oil or coconut oil works in the roux, though butter gives the classic flavor. Substitute 1:1 and keep the heat low while cooking.
Will heating the cheese sauce ruin the THC?
No. Gentle stovetop simmering stays well below the temperatures that degrade THC. Just avoid scorching the sauce over high heat, which is bad for both the cannabinoids and the cheese.
How should I store leftover infused mac and cheese?
Refrigerate in a clearly labeled, sealed container away from kids and pets, and eat within 3–4 days. Reheat gently with a splash of milk.
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