Cool razor
Your welcome from cool razor Smokin’ Mac ’n Cheese Serves 4-6 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 Strain Theory: marijuana reviews of all stripes: MK Ultra, Blueberry, Skywalker OG and more Directions 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.
Cool raser via Apple Podcasts · Australia · 01/20/17
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