We have shot glasses, and drinking straws in our barware section. Soon to have swizzle sticks and decanters, too!
Check out our new barware section. We are adding new things all the time. We have low prices on blown glass shot glasses and glass drinking straws! You can also place custom size orders for extraction tubes! Whoot!
½ pound elbow macaroni or shells
1 tablespoon canola oil
1 teaspoon salt
For cheese sauce
5 tablespoons 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 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.
Recipe from thecannabist.co
We are in the process of changing merchant service for online orders. Please contact us for order info. Thank you loyal customers! We love you!
We have the least expensive BHO extractor tubes on the internet with free shipping!
Our kits start at $24!