If there’s one thing that New Englanders are as proud of as the championship rings on Tom Brady’s fingers, it’s the world-class seafood that comes out of the coastal northeast. These deliciously decadent mac and cheese bites contain three ingredients that the region holds near and dear to its heart: lobster, cheddar cheese, and, of course, cannabis.


  • 1 pound of cooked macaroni
  • 2 tablespoons of cannabutter
  • 2 tablespoons of regular butter
  • ¼ cup of flour
  • ¼ teaspoon of salt
  • ½ teaspoon of pepper
  • 2 ½ cups of milk
  • 4 oz of cream cheese
  • 4 oz of white cheddar cheese (shredded)
  • 8 oz of sharp cheddar cheese (shredded)
  • ½ teaspoons of nutmeg
  • 1 cup of cooked lobster meat (about 3 lobster tails)
  • ⅓ cup of panko bread crumbs


  1. Preheat oven to 350 degrees.
  2. On medium heat, melt butter in a large skillet until it begins to bubble. Add flour, salt, and pepper, and whisk into a roux.
  3. While continuously whisking, add milk. Keep whisking until the milk begins to simmer and is thick enough to cover the back of a metal spoon.
  4. Mix in cream cheese, and stir. Reduce heat, and add both types of shredded cheese by the handful, stirring between each one. Add nutmeg, and mix fully.
  5. In a large bowl, pour the cheese mixture over the cooked pasta and add lobster meat. Stir until the ingredients are evenly distributed.
  6. Spoon the pasta mixture into greased mini muffin tins. Top with a sprinkle of panko bread crumbs, and bake for 30 minutes.
  7. After removed from oven, the mac and cheese bites will need to cool for about ten minutes. Serve immediately, and enjoy!