INGREDIENTS

• 1/2 pound elbow macaroni or shells
• 1 tablespoon canola oil
• 1 teaspoon salt

For cheese sauce

• 5 tablespoons cannabutter
• 1/2 cup all-purpose flour
• 2 1/2 to 3 cups milk, warm
• 4 ounces mozzarella, grated (1 cup)
• 8 ounces medium cheddar, grated (2 cups)
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1 cup breadcrumbs
• 1 tablespoon canola oil, (using canna-oil is optional)
• 2 ounces sharp cheddar, grated (1/2 cup)

PREPARATION

1. Heat oven to 375 degrees.
2. 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.
3. 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. Place mixture into glass baking dish.
4. In a small bowl combine the canola oil and sharp cheddar. Sprinkle on top of macaroni. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.

YIELD: Serves 4 to 6 people.