Smokey Mac n Cheese
dash of Wright's liquid smoke
½ pound elbow macaroni or shells
1 tablespoon canola oil
1 teaspoon salt
For cheese sauce
5 tablespoons potent cannabutter
½ cup all-purpose flour
2½ to 3 cups milk, warm
4 ounces smoked mozzarella, grated (1 cup)
8 ounces medium cheddar, grated (2 cups)
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 cup breadcrumbs
1 tablespoon canola oil, (using canna-oil is optional)
2 ounces sharp cheddar, grated (1/2 cup)
For onion rings
1 cup canola oil
1 small onion, peeled and thinly sliced
Heat oven to 375 degrees.
1. Fill a large pot with water, oil, liquid smoke and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.
2. In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.
3. In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.
4. In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.