All Photos © Christine Elise McCarthy 2015
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I made this using 8 ingredients but 4 of them are actually optional – so I will list them that way below.
This is the easiest thing ever – if you make it with a slow cooker. My only issue was that I left it in my slow cooker for too long & it dried out a bit but adding more milk and some vegetable stock thinned it back out.
This recipe is for a fuckton of mac & cheese. I made it for Easter dinner & I had 12 people over & everybody left with mac & cheese. So – cut it in half if you are not feeding a large party.
I like to mix up the noodles I use – and I used these here – but any pasta will do.
Easy Vegan Enchilada Mac and Cheese (Slow Cooker or Baked)
Serves a shitload
2 lbs pasta – cooked al dente
32 oz grated vegan cheeses (I used 1/2 pepper jack & 1/2 Chao Cayenne but cheddar or American would be good, too)
32 oz red enchilada sauce ( actually used 48 oz because of the length of time my pasta sat in the cooker)
2 cups milk (I used unsweetened almond milk) – plus more – in the event your mac & cheese gets too dry
OPTIONAL ingredients: (I used all of them)
6 garlic cloves – minced
8 oz vegan cream cheese
1 cup vegan sour cream
12 oz can vegan evaporated milk
Garnish – avocado, diced tomato, cilantro, sour cream, hot sauce, jalapeno peppers
Put everything in there & heat on high (stirring occasionally) for 2-3 hours or until everything is melted & well-combined. If it gets too thick – add more milk.
Heat the oven to 350. Make the pasta & then combine it in a large bowl with the other ingredients. Transfer into casserole dish(es) – treated with cooking spray. Bake for 30-45 minutes or until the cheese is melted & bubbling at the sides.
Garnish at will.