Prep Time - 30 Minutes
- Kraft Mac & Cheese
- 1/2 Stick of Butter
- 1/4 Cup of Milk
- About 2 Bowls of Ground Weed*
- Optional: A Dash of Canola Oil
- Put the half stick of butter in a sauté pan with a little bit of water (You don't need much, just enough to add a little volume to the mixture). Optionally, you can add a bit of canola oil, but again not much.
- On medium heat, melt the butter and mix the contents of the pan together.
- Once everything's mixed and hot, add the weed and turn the heat down so that it's just simmering. You don't want to boil it.
- Simmer and stir for about 25 minutes. You'll know when it's ready when the mixture's turned from yellow to brown and the weed has turned from green to brown. You might want to go ahead and boil the macaroni once the mixture's about halfway done so you don't have to wait on that afterward.
- Optional: If you don't want bits of weed in your mac & cheese, strain the mixture with a cheesecloth or a fine metal strainer, making sure to get every drop you can out of the weed. I made this without straining and I thought it was fine, just had a grainy texture to it.
- Prepare the mac & cheese as the box instructs, but substitute the butter it calls for with your freshly made cannabutter. Mix the macaroni, cheese powder, milk and cannabutter together and let it sit for a few minutes. It's going to look funky, but it tastes fine. You'll notice a bit of a wheaty taste but trust me the results are worth any distortion of flavor.
- Eat up! It took about an hour and a half for the high to kick in, but when it did I was out of my mind for hours.
Note: You can't reheat this, so eat it all at once or you're going to be stuck eating it cold.
Edited by It Is Written, 09 November 2010 - 06:00 PM.
needed addtional clarification