HMS Genetics

Baked mac n ​

1 lb. dried elbow pasta

1/2 cup cannabutter

1/2 cup all purpose flour

1 cups cannamilk

1/2 cup wh0le milk

2 1/2 cups half and half

4 cups grated sharp cheddar cheese

2 cups grated Gruyere cheese

1/2 Tbsp salt

1/2 tsp black pepper

1/4 tsp paprika

​

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside. Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs. Drain and drizzle with a little bit of olive oil to keep from sticking. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup. Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.