Mac Daddy Kush 🌿🧀🔥
Total Time: 50 mins Yield: 6 Serving
Ingredients:
12 oz elbow macaroni
2 cups shredded rotisserie chicken
2 tbsp butter
.1g to .125g RSO (Available in dispensary)
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 (4 oz) can diced green chiles (mild or hot)
½ cup sour cream
½ cup panko breadcrumbs
1 tbsp olive oil
Instructions:
Preheat & Prep:
Preheat oven to 375°F.
Cook pasta 1-2 minutes less than al dente, drain, and set aside.
Infuse the Butter with RSO:
In a small heatproof bowl, melt the butter over low heat (or microwave in short intervals).
Stir in the RSO until fully combined. Set aside.
Make the Cheese Sauce:
In a large skillet over medium heat, add the RSO-infused butter.
Whisk in flour and cook for 1 minute until golden.
Slowly whisk in milk and heavy cream, stirring constantly.
Add garlic powder, onion powder, smoked paprika, salt, and pepper.
Bring to a gentle simmer, then stir in shredded cheeses until melted and smooth.
Mix in diced green chiles and sour cream.
Combine & Assemble:
Toss cooked pasta and shredded chicken into the cheese sauce, mixing well.
Pour into a greased 9x13-inch baking dish.
Crispy Topping:
In a small bowl, mix panko breadcrumbs and olive oil.
Sprinkle evenly over the mac and cheese.
Bake:
Bake uncovered for 15-20 minutes, until bubbly and golden brown.
Serve & Enjoy!
Let cool for 5 minutes before serving.
🔥 Pro Tips:
Need a stronger infusion? Add extra RSO to the sour cream for even distribution.
Love extra crunch? Swap panko for crushed tortilla chips!
Want more heat? Use roasted Hatch chiles instead of canned green chiles.
Dig in and let Mac Daddy Kush take you on a gooey, cheesy, and elevated ride. 🚀🧀🔥