There’s something special about Mac n Cheese. As a comfort food, you can’t really ask for much more – unless you combine comfort food with cannabis. Chef Charleen Caabay has done just that with her take on Baked Stuffed Mac n Cheese.
Baked Stuffed Mac n Cheese | Chef Charleen Caabay
Ingredients:
- 3 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 lb block of cheddar cheese
- ½ cup butter
- 1 cup milk
- Salt and pepper
- 2 cups bread crumbs
- 1 cup flour
- Three eggs
Cannabis-Infused:
- Coconut MCT tincture 20mgs
Process:
Cook the elbow noodles until soft.
Cut a block of cheddar cheese in big chunks, melt on the stove.
Once melted, add the cannabis tincture to cheese and mix.
Put in a small rectangle container. Let cool in the refrigerator.
Heat a medium saucepan with butter and ½ cup flour to make a roux.
Add the shredded cheese and milk.
Mix well.
Add salt and pepper to taste.
Turn the heat off.
Add the elbow macaroni and mix well.
Spread in a pan and let cool.
Prepare three bowls for a coating station. One with the remaining flour. The second bowl with the eggs mix well. Third bowl with bread crumbs.
Have a baking sheet ready—Preheat the oven to 400 degrees.
Prep cooled cannabis-infused cheese and cut into 8 – 1 inch cubes.
Make ½ cup balls with the chilled mac n cheese.
Cover each cube of cheese in the middle of the mac and cheese ball. Make firm.
Dip in egg mixture, then flour, back to egg mixture, then breadcrumbs.
Repeat eight times. Making eight balls.
Flash freeze in the freezer for about 30min.
Preheat the oven to 400 degrees. Bake mac and cheese for about 25-30 minutes until golden brown.
Chef Charleen Caabay
Charleen Caabay is the Co-Founder and CIO of The People’s Ecosystem. A creative chef specializing in cannabis-infused foods, Chef Charleen showcased Filipino cuisine during the New Year’s Eve edition of The Food Network’s cooking competition show “Chopped.” After winning the 2017 New Year’s Eve episode, Chef Charleen co-founded The People’s Ecosystem.
The People’s Ecosystem focuses on investments in BIPOC and women-owned-controlled businesses, which have been left behind in the industry’s rapid growth, despite governmental and civic efforts to address the disparities. You can learn more about Chef Caabay by following her on Instagram @chefcharleen. You can also find The People’s Ecosystem on Facebook.
What do you think?