4-Ingredient Easy Vegan Enchilada Mac and Cheese (Slow Cooker or Baked)

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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.

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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


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Slow cooker:

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.

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