Cannabis-infused Recipe: Macaroni & Cheese

8 to 12 servings

• 13 X 9-inch baking pan or large casserole dish
• kitchen spoon
  

• 1 tablespoon of Aunt Sandy's 10x Cannabutter to grease the pan
• 1 pound elbow cooked macaroni (use package instructions)
• 3 ¼ cups half and half or whole milk
  
• 18-20 slices of American or Cheddar cheese
  
• 4 tablespoons butter
• 12 buttery crackers
• Salt, pepper, and paprika to taste
  

• Preheat oven to 350°.
• Grease a 13 X 9-inch baking pan or a large casserole dish with cannabutter.
• Spoon about a third of the cooked macaroni into the pan.
• Pour in 1 cup of the half and half or milk.
• Cover the macaroni with 4 to 6 slices of cheese
  
• Add two more layers of pasta, milk, and cheese.
  
• Add small pieces of butter across the top.
  
• Place the crackers in a sealable plastic bag and crush them with a rolling pin for crumb topping.
  
• Mix in the salt, pepper and paprika with the crumbs.
  
• Sprinkle the crumbs on top of the pasta and cheese.
  
• Bake for 45 minutes, until bubbly and browning on top.
  
• Let stand 5 minutes before serving.

For more kick, use residual cannabutter water to cook macaroni. If you don't use the residual cannabutter water, add cannabutter to the macaroni cooking water.