One question that comes up often in the Stoned Soup kitchen is - what can you do with the leftover weed after you make Buerre Vert? That's a great question. There is still some buzz left in the soggy buttery bits that get strained out. As good environmentalists, we are reluctant to waste anything that could get us wasted, so we went looking for recycling ideas.

The search led us to Martha Stewart's website. There is a point in the arc of any buzz where the clever and thrifty ideas that Ms. Stewart comes up with are a strange cross between handy and hilarious. Did you know that you can make a dress out of toilet paper? I'm telling you, the woman is a genius.

You would think that with 168 hits on "toilet paper tubes", there would be something on pot. All we found was a description of hemp seeds. By the time we hit on the idea of emailing her, we were too high to find the address. Then, we got too distracted making pot leaf stamps out of potatoes to follow up.

While Martha was not any direct help, we did stumble on the idea of adding a few ingredients to her mac&cheese recipe. This is not the stuff that you get in a box, it is real made-with-love-just-like-Martha-would-do comfort food.

Here's what you do -

Get some breadcrumbs. Martha makes her own out of sandwich bread and melted butter, but we did fine with store bought. Get the plain ones, even if you like the "Italian seasoning" kind. You can always add Italian seasoning to a recipe that needs it, but you can't get the flavor out for a recipe that features a different flavor.

Pre-heat the oven to 375 degrees. No higher! THC will evaporate about 390 and all the good stuff will get blown out the vent.

Boil some macaroni. I was surprised to see that Martha used dried pasta here. I mean, all you need to make macaroni is semolina flour, water, eggs, salt and a macaroni pasta machine (If you don't have $10,000, you might be able to make something out of a kids play-doh extruder). For me, I'll stick with Martha and use dried. Boil it with lots of water and some salt.

Roast some tomato slices. This is Martha's gourmet touch. She slices the tomatoes, seasons them and bastes them with olive oil. Then she lays them out on a non-stick cookie tray and pops them in a slow oven until they get all caramelized and yummy. I guess you could leave this step out, but then you're just making mac&cheese, not Martha's mac&cheese.

Make a cheese sauce. Start with three tablespoons of butter melted in a sauce pan over medium heat. Toss in a quarter cup of finely diced onion and let the onion turn translucent. When the onion is ready, add a quarter cup of flour. Stir that around until the butter and the flour turn smooth and the mixture turns a light brown color. This is called a roux and is a basic part of gravy and other thickened sauces and soups. If you are careful not to let it get too hot, you can make it with Buerre Vert to make Wavy-Gravy.

Add three cups of milk to the roux slowly, stirring the whole time. You are trying to get the roux incorporated in the milk without making any lumps. Bring this to a simmer, stirring all the time and cook until it gets thick.

Add grated cheeses a handful at a time until the sauce is really cheesy. Martha uses five and a half cups of a combination of Fontina, Gruyere, Cheddar and Parmesan cheese. What she does not seem to understand is that this is America and people are free to have whatever cheese they like in their mac&cheese. You can use any cheese that melts nicely. Just tell 'em the Stoned Soup guys said it is OK.

Stir in the leavings of a batch of Buerre Vert, some salt and pepper, some cayenne pepper and some nutmeg and turn off the heat. Pour in the pasta you boiled earlier and stir until it is well mixed.

Hunt through your cupboards for something to bake the mac&cheese in. You can use a casserole dish, a bunch of bowls or anything that will be safe to stick in the oven. Use some butter to grease up whatever you find and spoon in the pasta and sauce. Grate a little more chees on the top, garnish with a roasted tomato slice and sprinkle breadcrumbs all over. Pop you masterpiece into the oven for about 25 to 30 minutes or until the cheese on top turns brown.

Like anything that comes out of the oven, this dish will be hot and bubbly. Give your tongue a break and let the mac&cheese cool for about 5 minutes before digging in. When you and your guests are done eating, pop on to MarthaStewart.com for some laughs. Maybe she has a trick for cleaning baked on cheese sauce from your casserole dish.