The classic mac and cheese gets a medicated makeover with this 420 infused, plant-based recipe. Filled to the brim with flavor, this hearty dish has a spicy kick from the chipotle-avocado puree, a crunch from the irresistible hemp seed parmesan crust, and a more than uplifting hit of health from the rich cannabis cooking oil. It’s perfect as a side dish for any upcoming holiday celebration, or as a comforting toasty entree for the chilly nights of winter.

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Recipe for Cannabis-Infused Chipotle Avocado Baked Mac & Cheese

Cooking Time: 20 minutes

Time in Kitchen: 30 minutes

Serves: 4 people

Cannabis Extraction Method: Cannabis cooking oil

  • Sugar-free
  • Vegan
  • Vegetarian


Chipotle-Avocado Puree:

  • 1 1/2 cup diced avocado
  • 3 tbsp adobo sauce (add more for extra heat!)
  • 1 tbsp lemon juice
  • 1/4 tsp sea salt, plus more to taste if desired

Hemp Seed Parmesan Crust:

  • 2 tbsp hemp seed parmesan (recipe below)
  • 1/2 cup whole-wheat breadcrumbs
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • Cracked black pepper to taste
  • 2 tsp hemp seeds (for sprinkling)

Hemp Seed Parmesan:

  • 1/2 cup hemp seeds
  • 3/4 tsp garlic powder
  • 2 tbsp nutritional yeast
  • Heaping 1/4 tsp sea salt

Mac & Cheese:

  • 4 tbsp cannabis cooking oil
  • 2 1/2 cups unsweetened plain hemp milk
  • 1/4 cup white whole-wheat flour
  • 1/4 cup + 1 tbsp nutritional yeast
  • 1/2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/4 tsp garlic powder
  • 3/4 tsp sea salt
  • Cracked black pepper to taste
  • 3 cups organic brown rice shell-shaped pasta (dry) or your favorite pasta, cooked until al dente
  • Optional: Sliced avocado for garnish or 1/2 cup diced avocado to stir into each portion


  1. Preheat oven to 375 degrees F. In a food processor, add the avocado, adobo sauce, lemon juice, and salt. Puree until smooth, stopping the processor a few times to scrape down the bottom and sides of the work bowl. Season to taste with more sea salt. Transfer to a small bowl, cover, and hold in fridge.
  2. Pulse all hemp seed parmesan ingredients together in a food processor until combined and crumbly. Store in an airtight container in the fridge for up to 3 weeks.
  3. In another small bowl, whisk together the crust ingredients until fully incorporated. Set aside.
  4. Over medium-low heat in a medium saucepan, heat the cannabis cooking oil and whisk in the flour to fully combine for about 1 minute, forming a thick paste. Raise the flame to medium and cook/whisk for a few more minutes to cook out the raw flour flavor.
  5. Slowly add in the hemp milk and whisk until fully combined.
  6. Bring the mixture to a light boil. Reduce the flame to low and add in the nutritional yeast, sea salt, garlic powder, Dijon mustard, and lemon juice.
  7. Whisk together to fully incorporate all ingredients and continue to cook for about 7 more minutes or until thickened. Take care to reach the bottom and sides of the pot to avoid any sticking/burning.
  8. Season to taste with cracked black pepper and additional sea salt if needed. Remove from heat and stir in the chipotle avocado puree and al dente pasta shells.
  9. Pour the mac and cheese mixture into a medium-sized casserole dish and top generously with the hemp seed parmesan crust. Sprinkle with the additional hemp seeds and bake for 15-20 minutes or until browned and bubbly (we like to hit ours with the broiler for a quick minute to get a nice golden brown topping. Keep an eye on it to avoid any burning!)
  10. Let cool for 5 minutes and enjoy!

Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis oil and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.


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