As if macaroni wasn’t good enough. This great recipe loads on the cheese and seems to remind you of home. Plus the added benefits of course.
- 8 ounces uncooked elbow macaroni
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup CannaButter
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons butter, unsalted
- 1/2 cup bread crumbs
- 1 pinch paprika
- 1 tsp ground pepper
Cook macaroni according to the package directions. Drain.
In a saucepan, melt 1/4 Cup CannaButter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and pepper then cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt 2 tbsp butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350°F for 30 minutes. Serve.
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