1 cup Italian-style Panko bread crumbs
4 teaspoons cannabis-infused olive oil
1 teaspoon salt
4 cups uncooked elbow macaroni
2 tablespoon butter
2 eggs, beaten
2 cups milk
3 cups shredded sharp cheddar cheese
3 cups shredded mozzarella cheese
3 cups Parmesan cheese
2 teaspoons truffle oil
Truff white-truffle-infused hot sauce
mini muffin tin, greased
Preheat oven to 350 F.
Cook macaroni in salted water for 8 minutes, until al dente. Drain.
In a bowl, combine bread crumbs, olive oil, and salt.
Combine butter, egg, and macaroni.
Stir in all but 1/2 cup of the sharp cheddar cheese, milk, and truffle oil. Stir until well combined.
Spoon into muffin tins.
Top with reserved cheese and bread crumbs.
Bake for 30 minutes. Let cool for 5 minutes before removing from muffin tin.
Garnish with truffle hot sauce.
4 teaspoons cannabis-infused olive oil
1 teaspoon salt
4 cups uncooked elbow macaroni
2 tablespoon butter
2 eggs, beaten
2 cups milk
3 cups shredded sharp cheddar cheese
3 cups shredded mozzarella cheese
3 cups Parmesan cheese
2 teaspoons truffle oil
Truff white-truffle-infused hot sauce
mini muffin tin, greased
Preheat oven to 350 F.
Cook macaroni in salted water for 8 minutes, until al dente. Drain.
In a bowl, combine bread crumbs, olive oil, and salt.
Combine butter, egg, and macaroni.
Stir in all but 1/2 cup of the sharp cheddar cheese, milk, and truffle oil. Stir until well combined.
Spoon into muffin tins.
Top with reserved cheese and bread crumbs.
Bake for 30 minutes. Let cool for 5 minutes before removing from muffin tin.
Garnish with truffle hot sauce.
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