Cannamaca Roni & Cheese


8 to 12 servings


  • 13 X 9-inch baking pan or large casserole dish
  • kitchen spoon


  • 1 tablespoon of Aunt Sandy's 10x Cannabutter to grease the pan
  • 1 pound elbow cooked macaroni (use package instructions)
  • 3 ¼ cups half and half or whole milk
  • 18-20 slices of American or Cheddar cheese
  • 4 tablespoons butter
  • 12 buttery crackers
  • Salt, pepper, and paprika to taste


  • Preheat oven to 350°.
  • Grease a 13 X 9-inch baking pan or a large casserole dish with cannabutter.
  • Spoon about a third of the cooked macaroni into the pan.
  • Pour in 1 cup of the half and half or milk.
  • Cover the macaroni with 4 to 6 slices of cheese
  • Add two more layers of pasta, milk, and cheese.
  • Add small pieces of butter across the top.
  • Place the crackers in a sealable plastic bag and crush them with a rolling pin for crumb topping.
  • Mix in the salt, pepper and paprika with the crumbs.
  • Sprinkle the crumbs on top of the pasta and cheese.
  • Bake for 45 minutes, until bubbly and browning on top.
  • Let stand 5 minutes before serving.


For more kick, use residual cannabutter water to cook macaroni. If you don't use the residual cannabutter water, add cannabutter to the macaroni cooking water.