Cannabis Cheddar Cheese Sauce Recipe

This cheese sauce has a multitude of uses.  Pour some over a plate of nachos, over your morning hash browns, or drizzle over your broccoli.  Add a little taco seasoning to spice it up!

Cook Time: 20 minutes

Serves: 6  

Ingredients:

• 3 tablespoons cannabutter

• 1/4 cup all-purpose flour

• 3 cups of milk

• 4 ounces cream cheese, softened

• 2 cups shredded cheddar

• 1/2 cup shredded parmesan

Directions:

1. Melt the cannabutter in a medium saucepot over medium-low heat. Stir in the flour and cook, stirring often, until thick paste forms and turns golden brown.

2. Gradually whisk in the milk, 1 cup at a time. Allow the mixture to reach a simmer (but do not allow to bubble) before adding another cup. When all the milk has been added to the sauce, bring it to a simmer and allow to cook for 5 minutes.

3. Whisk in the cream cheese and continually whisk until the sauce has become smooth.

4. Add the cheddar and parmesan cheeses and whisk until smooth.

5. Serve immediately.

Recipe Notes: The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months in an airtight container. If using from cold, carefully bring the sauce back to a simmer over low heat before serving.