8 ounces small elbow macaroni (about 2 cups)
1 teaspoon vegetable oil
1⁄4 cup (1⁄2 stick) butter
8 teaspoons cannabutter
1 tablespoon all-purpose our 1 cup milk
1 cup half-and-half
1⁄2 teaspoon salt (kosher or sea)
Pinch of freshly ground pepper
2 1⁄4 cups good-quality medium- sharp freshly shredded cheddar cheese, divided
1⁄2 cup cheddar crackers, such as Cheez-Its, crushed
1⁄2 cup panko bread crumbs
Preheat the oven to 340°F and bring a large pot of salted water to a boil for the macaroni.
Cook the macaroni al dente, according to package directions.
Drain the macaroni and rinse it with cold water.
Return it to the pot off the heat, toss it with the vegetable oil, and set it aside.
In a large saucepan, melt the butter and cannabutter over medium- low heat.
Whisk in the flour, then whisk in the milk, half-and-half, salt, and pepper.
Cook, stirring until the mixture thickens enough to coat the back of a spoon, 3 to 4 minutes.
Stir in 2 cups of the cheddar and mix well.
Add the cooled pasta to the cheese mixture, mixing thoroughly.
Turn the mixture into a buttered 9-by-13-inch casserole dish.
In a small bowl, combine the remaining 1⁄4 cup cheddar, cheddar crackers, and panko and sprinkle the mixture evenly on top of the pasta.
Bake until the topping is golden brown, 30 to 40 minutes.