• 5 cups cavatappi macaroni, dried 
• 1/4 cup Cannabutter 
• 1 cup heavy cream
•  3 cups water
• 1 can cream of celery condensed soup 
• 1 cup sour cream 
• 1 tsp black pepper, freshly ground
•  1 tsp garlic powder
• 1 cup jalapeno cheese, shredded 
• 2/3 Parmesan cheese, shredded

• Avocado Mash 
• 2 avocados, ripe, peeled, pit removed
•  2 cloves garlic, peeled 
• 2 tbsp fresh lime juice
• 1/4 tsp salt

Jalapeño Mac & Cheese

Use a slow cooker, turn to high. Add in the pasta & the rest of the mac & cheese ingredients.

Stir all the ingredients together & try to cover all of the pasta with the liquid.

Stir after 15-20 minutes once the butters have melted to blend all of the ingredients together. Cook for about 1.5 to 2 hours.

**Keep close watch, cook time will vary depending on your crock-pot**

Once the pasta is cooked al dente, make the avocado mash. Place the avocados, garlic cloves & lime juice in a blender or food processor & blend until smooth.**If you do not have a blender or processor, just mash as much as possible until it is no longer lumpy**

**[al ˈdente] describes pasta or rice that is cooked to be firm to the bite**

Mix the avocado mash into the jalapeño mac & cheese until well blended. Allow the mac & cheese to sit in the crock pot to reheat. Garnish with fresh avocado & freshly cracked pepper.