
Cannabis Cheddar Cheese Sauce Recipe
Updated: Oct 8, 2020

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:
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.
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.
Whisk in the cream cheese and continually whisk until the sauce has become smooth.
Add the cheddar and parmesan cheeses and whisk until smooth.
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.