When I was asked to come up with the occasional recipe for Little Green Bags, I got pretty excited. I love cooking and look forward to exploring the possibilities of home cooking with cannabis with our readers. We can go so far beyond batches of brownies, kids. I’ll be presenting a mix of simple, inexpensive recipes here – and I’ll throw a few more complicated things in once in a while. We’re going big today!
Our inaugural recipe serves up comfort food that will cure your aches and pains! Good old mac & cheese is a great carrier for cannabis butter; two kinds of cheese and a splash of Worcestershire sauce camouflages the cannabis taste, and bacon… well. Do we really need a reason? I highly recommend getting a small amount of thick-cut peppered bacon from the meat counter in your favorite market or splurge on a small amount of bacon from a real butcher shop. You need very little, so spending more per ounce won’t make much of a difference in your cost – and better quality makes all kinds of difference in your dishes’ flavor.
The original recipe claims you can get 10-12 servings out of this recipe. If you believe that, well, you obviously like mac & cheese less than I do. You also might be a Communist who isn’t crazy about dogs, but those are problems for another time. This is cannabis cooking, y’all, so we do have to pay attention to portion sizes – which is not easy when the food is this good! In testing this recipe, I found that freezing leftover portions didn’t really allow for a great reheated product. It still tasted amazing, but the texture was a bit off. Because we’re dealing with a medicated food item, I’ll be cutting the original recipe in half so that any refrigerated leftovers will be more appetizing and won’t take long to finish.
Using Cannaceutics butter, for 9 servings, your THC content per serving would be about 10.5 mgs. For average patients this would be a somewhat low dose. However, there’s a whole lot of dairy up in this recipe, and the fat from the cheese and milk will intensify the effect of the THC. As always, go slow, know your limits, and in this case, beware the Cheesy THC Sledgehammer (Should we rename this recipe The Cheesehammer? That might be another dish entirely. Let’s involve that Thor guy when we make that.)
For this particular recipe I would recommend dividing up the 9×9 pan into 9 squares for approximately 10.5 mgs per square; that way if your tolerance is higher, you can eat 2 pieces and you still won’t be overloaded on rich food. Snarf your 10.5 mg piece, then wait a half hour or so to see how you feel before you dig into another. To store the leftovers just refrigerate them, covered.
This mac and cheese is incredibly rich, so my suggestion would be to eat your portion with a helping of green salad. I broke up the richness by adding chopped chives on top; I’d be willing to bet a handful of sundried tomatoes or chopped Kalamata olives would be delicious additions too.
Your last instruction is always Enjoy!
Medicated Smoked Gouda Mac & Cheese with Bacon
Prep time: 10 minutes
Recipe time: 30 minutes
Equipment: 9×9 baking dish or large cast iron skillet
8 oz. elbow macaroni, cooked and drained
2 Tbsp medicated Cannabutter (from Cannaceutics this is 94 mgs THC)
2 cups 2% milk
1/4 cup flour
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp dry mustard
1 tsp Worcestershire Sauce
1/2 lb smoked Gouda cheese, brown rind removed, shredded
1/4 cup sharp cheddar cheese, shredded
1/4 to 1/2 cups breadcrumbs – just use what you prefer. More breadcrumbs may create a drier texture in your finished dish.
1 Tbsp non-medicated butter, melted (feel free to add more Cannabutter if you wish; this will slightly raise your THC mgs per piece)
1/2 cup bacon, cooked and crumbled, divided
Prepare macaroni according to package directions. Drain, but don’t rinse. Cover with a clean towel and set aside.
While you wait for your macaroni to cook, shred your Gouda and Cheddar cheese. (Yes, it’s okay to use pre-shredded cheese. Cheddar is easy to find, but you will likely have to buy a block of Gouda to shred.) If you have a food processor, great! Use that with a grating blade for your Gouda. Otherwise a hand grater will work; use the largest holes and remember to remove and discard the brown rind from the cheese.
Preheat your oven to 375F.
In a large pot, melt Cannabutter over medium heat. Sprinkle in flour by tablespoons while constantly whisking; this should form a smooth paste. Gradually add skim milk and bring to a simmer (do not boil). Whisk vigorously over medium heat for 1-2 minutes. The mixture should become thick and bubbly, and hopefully you’ve whisked your arm off and your roux (yep, you just made a Fancy French Roux!) won’t have lumps. Add in salt, pepper, mustard and Worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes. Add the cheeses to the pot bit by bit, and whisk until thoroughly combined; this took me an additional 5 minutes or so. Add cooked macaroni and half the cooked bacon to the cheese mixture and stir well. Pour into a 9×9 dish or large cast iron skillet.
Add melted non-medicated butter to 1/4 – 1/2 cups of breadcrumbs. Toss well and sprinkle evenly over macaroni. Bake mac and cheese, uncovered, on the middle rack for 15 minutes – until it’s bubbling and your house smells amazing. When you take it out, let the pan sit for about 5 minutes, cut into 9 servings ( approximately 10.5 mgs THC) and serve topped with reserved bacon. Enjoy!
Suggested additions: A palmful of chopped sun-dried tomatoes or chopped Kalamata olives stirred in, and/or snipped chives on top
*Recipe adapted from Bacon Gouda Macaroni and Cheese, from ShugarySweets.com