Cannabis Infused Mac and Cheeseburger
Cooking with cannabis is yet another argument in favor of marijuana advocates who aim at fighting the stoner stigma. Contrary to what the stoner stereotype says, people who smoke weed are damn creative, and the recipe I’m going to show you today is going to lay a rock-solid ground for my thesis.
Frankly speaking, when you cook with cannabis, you’re going to have a great time. First of all, you will get high without damaging your lungs. Moreover, cannabis infused food is capable of kicking in with great strength and long lasting period, so we come to a win-win situation. Where’s the third ‘win’? The answer is: munchies. Seriously, there’s no better way to enjoy your food than when being high, and if that food is of the top-notch quality in terms of both taste and ingredients, it’s all the better.
So how would you call this phenomenon when food gives you munchies, too? The Foodception? Works for me!
Anyway, let’s talk about the recipe. Do you know a person who doesn’t admire mac and cheese? Neither do I. Do you know someone who doesn’t love the flavor of the ooey-gooey cheeseburger? That’s what I thought. How about combining these two magical flavors so that they contribute to a dish of your dreams?
Actually, the mac and cheeseburger is very easy to cook, as we’re going to deal with a one-pot dish. But the explosion of flavors it provides – oh boy, is this some kind of food heaven!
What Will I need?
First things first, you’re going to buy some elbow macaroni, also known as cavatapi pasta. It comes in a variety of sizes and shapes but I’d recommend using the classic elbows.
Because of the cheeseburger flavor, you’ll also need the quality ground beef. It’s best to use a part of beef that has a 80/20 meat and fat ratio. While you may think that the lean beef might be of use here, I regret to burst your bubble. Fat is the transmitter of taste which also makes your meat juicy, so if you really want to please your taste buds, you should stick to a ribeye or roast beef.
There’s one ingredient that is shared by both the cheeseburger and mac & cheese – it’s, of course, the cheese. In this particular recipe, you’re going to use the red cheddar. It’s sharp, full of deep cheesy flavor, and it melts pretty well, so you won’t have a problem incorporating it into your dish. While you may be tempted to use velveeta cheese, I’d suggest you stick to the sharp cheddar unless you want to cut down on salt in the recipe.
Now, let’s take care of the juiciness of our mac and cheeseburger. It goes without saying that you will need a tomato sauce – preferably the ragu type, the one you use when making spaghetti bolognese. The sauce will be poured into the mac and beef mixture in the company of other condiments, such as the Worcestershire sauce, ketchup, Dijon mustard, and the whole variety of spices commonly used for both the cheeseburger and mac & cheese.
Now that you know the theory, it’s high time you listed down all necessary ingredients:
- 250g ground beef
- 250g elbow macaroni
- 1 large onion, finely chopped
- 130g shredded red cheddar cheese
- 1 large tomato, cubed
- 1 cup ragu sauce, homemade or store bought
- 1 cup vegetable broth
- ½ cup whole milk
- 1 tbsp. olive oil
- 2 tbsp. cannabis butter
- 1 tbsp. Dijon mustard
- 1 large garlic clove, finely chopped
- 1 tbsp. Worcestershire sauce
- 2 tsp. ketchup
- salt and pepper to taste
- chopped chives for garnish
You should easily find all the ingredients in a local store, so don’t worry about the volume of the list. Let’s move on to the “how-to” section.
Before you start, grab a large pot and something to stir your mac and cheeseburger with. Once you’ve gathered the equipment, you can proceed to the instructions below:
- Melt the cannabis butter in the olive oil over medium heat until the butter is fully melted and well incorporated.
- Add the onion and saute it for 5 minutes.
- Add the garlic and saute for another minute until fragrant.
- Chop the ground beef and add it to the pot. Season generously with salt and pepper.
- Cook the beef until no longer pink.
- Add the ragu sauce, ketchup, dijon mustard, worcestershire sauce, broth, and milk. Stir well to combine.
- Stir in the elbow macaroni and bring the pot to a boil.
- Reduce the heat, cover the pot, and let it simmer for about 10-12 minutes until the liquid evaporates.
- Remove from the heat. Add the tomato and stir in the shredded cheddar. Whisk until the cheese is almost completely melted.
- Cover the pot once again and let the mixture sit there for another 2 minutes.
- Season additionally with salt and pepper (if needed) and serve immediately, garnished with the chopped chives.
- Use the uncooked elbow macaroni. Those 10 minutes it spends in the pot will be enough to cook it al dente.
- Never add the chives when cooking the mac and cheeseburger. It will lose both color and flavor.
- If you’re a cheese lover like me, garnish your dish with a handful of grated parmesan. It will give you the nutty flavor.
- Avoid cooking the dish over high heat, as you may end up with a burned meal. Before adding the liquid to the pot, keep it over medium heat and once you add the sauce with the broth, reduce the heat to low. The whole thing should be left for a gentle simmer.
There you have it! Two classic dishes combined into a complex meal that is both simple, juicy, and decadent. Most importantly, it takes less than 30 minutes to give your tastebuds an unforgettable culinary experience.
Are you ready to bear the Stoner Chef title?