Gouda and creamy queso combine with penne pasta to create the ultimate comfort food experience. When you layer in the salty richness of thick-cut applewood smoked bacon and the earthy profile of cannabis, you get an elevated dish that is far beyond standard mac and cheese. This edibles recipe is the perfect dinner for when you want to treat yourself to something sophisticated, savory, and deeply satisfying. By utilizing Stoner Strategies, you can create a restaurant-quality meal that perfectly balances texture and flavor in every bite.
Recipe Essentials
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Prep Time: 10 minutes
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Cook Time: 25–45 minutes
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Serves: 4
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Skill Level: Intermediate
Ingredients
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4 cups Penne pasta, cooked and drained
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1/4 cup Canna-butter
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3 cloves Garlic, minced
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2-1/4 cups Canna-milk
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1/2 cup Canna-flour
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1-1/4 cups Heavy cream
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1 tbsp Salt
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1 tsp Ground black pepper
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1 tbsp Worcestershire sauce
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1 lb Gouda cheese, cubed
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2-3/4 cups Queso cheese, cubed
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1/2 cup Thick-cut applewood smoked bacon, cooked and crumbled
Step-by-Step Directions
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Aromatics: In a large pot, melt the canna-butter over medium-low heat and add the garlic. Cook for 2–3 minutes until the garlic is fragrant.
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Base: Add the canna-milk to the butter and garlic mixture and bring to a gentle bubble.
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Roux: Gradually whisk in the canna-flour. Continue whisking and cooking for 2–3 minutes until the mixture is well-blended, smooth, and slightly thickened.
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Creamy Sauce: Slowly pour in the heavy cream while continuously whisking. Once incorporated, season with salt, pepper, and Worcestershire sauce. Blend well and reduce the heat to low; whisk for an additional 5 minutes to allow the sauce to deepen.
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Cheese: Add the cubes of Gouda and queso cheese to the sauce. Stir consistently until the cheeses have completely melted into a velvety consistency.
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Combine: Add the cooked penne to the cheese sauce and blend thoroughly. Gently mix in the crumbled bacon.
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Serve or Bake: Serve immediately, or for a crunchier texture, transfer to an oven-safe dish. Top with panko breadcrumbs tossed in a little melted canna-butter. Bake at 340°F (170°C) for 15 minutes or until the top is golden brown. Enjoy your cannabis edibles!
Pro-Tips for Success
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The Stoner Strategies Secret: For the smoothest cheese sauce, grate your cheese from a block rather than using pre-shredded bags. Pre-shredded cheese is coated in potato starch, which can make the sauce grainy. Hand-grated cheese creates the silky, professional-grade texture required for high-end cannabis edibles.
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Texture Control: When whisking in the flour, take your time. A smooth, clump-free base is the foundation of a successful edibles recipe. If you encounter lumps, simply pass the sauce through a fine-mesh strainer before adding the cheese.
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Storage: This dish holds up well in the refrigerator for up to 3 days. When reheating, add a tablespoon of milk or cream to the pot to bring the sauce back to its creamy, original consistency.
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