Ingredients:
2 cups elbow macaroni
1/4 cup cannabis-infused butter (canna butter)
1/4 cup flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper to taste
Instructions:
Cook macaroni according to package instructions.
In a saucepan, melt canna butter over medium heat. Stir in flour until smooth.
Gradually add milk, stirring constantly until thickened.
Add cheese and stir until melted. Season with salt and pepper.
Combine cheese sauce with cooked macaroni. Serve hot.
Note: To make the mac and cheese stronger, you can include a syringe of distillate in the canna butter.