Even though pasta and cheese dishes were first recorded in late 13th century Italy, mac and cheese was popularised by US President Thomas Jefferson who, having dined on it in Paris, famously served it up as a macaroni pie at one of his state dinners.  Since 1937 when it was first sold as a boxed dinner, mac and cheese has become one of America’s favourite comfort foods. There are so many ways to cook mac and cheese. The recipe I’ve put together here is influenced by my Caribbean heritage. In Jamaica, mac and cheese is a renowned side-dish.  I love it most with BBQ jerk chicken, and just about any combination of a traditional Jamaican Sunday lunch.  Click here to view the video version of this recipe. ————————- Bud Pairing: The sweet, spicy flavours of the Alaskan Purple blend well with this recipe giving a relaxing and long lasting cerebral high.  This recipe provides approximately 15-20mg of THC per portion for 6 people.   ————————– Preparation time: 20 minutes; Oven cooking time: 30 minutes. Serves 6 people. MAC AND CHEESE RECIPE Ingredients 250g/ 8½  oz Gouda 125g/4½ Gruyere 100g/3½  Monterey Jack 200ml milk 300ml cream 2 tbsp canna-butter* 1 large minced shallot ½  tbsp Hot Pepper sauce 1 tbsp Dijon and powder mustard 40g / 1.4 oz Butter 40g/1.4 oz Flour 3 tbsp Olive Oil Small bunch of Thyme Breadcrumbs (1 slice) Salt and pepper to season Method In a small pan, cook the finely chopped shallots in 2 tablespoons of olive oil on a gentle heat; add the thyme after a couple of minutes.  When the shallots are translucent in colour, after approx. 5 minutes, discard the thyme and remove the shallots from the cooker. Set to one side for later. Whilst the shallots are cooking, place the macaroni…

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