- 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.