Stony Macaroni


  • 225g macaroni pasta
  • 6 tablespoons cannabutter
  • 2 Tbsp white onion, diced
  • ½  cup flour
  • 2 cups milk
  • 1 ½  cup grated Gouda cheese, plus 1 cup for the topping
  • 1 cup grated mild cheddar cheese, plus 1 cup for the topping
  • 1  ½ cup grated strong cheddar cheese
  • 1 tsp dried parsley 


  1. Boil the pasta for 8-12 minutes or follow the instructions on the box. 
  2. Drain and set aside in the pot used to cook the pasta.
  3. Melt the cannabutter in a saucepan on medium heat. Add onions and sauté for 2-3 minutes or until translucent. 
  4. Lower heat to medium-low, add flour, and cook for about 2-3 minutes, constantly stirring with a wooden spoon so as not to burn. 
  5. Add milk and bring to a simmer until the sauce becomes thick and coats the back of a spoon without dripping off.
  6. Pour the cheese sauce into the pot filled with the cooked pasta and stir until completely combined. Add the macaroni and cheese mixture to a medium baking dish.
  7. Mix the Gouda and mild cheddar together and top the dish with an even layer of cheese. Place in the oven and bake for 25-30 minutes at 120℃, or until the tops are golden brown and bubbling.
  8.  Garnish with parsley flakes and enjoy served hot.
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