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Enchilada Macaroni and Cheese Recipe - Vegetarian.

Enchilada Mac and Cheese

  • Author: Jessie
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x


A tasty cheddar mac and cheese with homemade enchilada sauce.



  • 1 lb. pasta (I used rotini)
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2.5 cups milk
  • 2 cups shredded sharp cheddar cheese
  • salt and pepper to taste
  • 1/2 cup enchilada sauce
  • 1/2 cup cilantro, chopped


  1. Cook pasta in very salty water until al dente. Drain and set aside.
  2. In a large saucepan (I use the same pot I cooked the pasta in!) melt butter over medium heat.
  3. When butter is melted, whisk in flour to form a roux. Cook for a minute or so until fragrant and lightly browned.
  4. Slowly add milk to roux, whisking constantly to break up any lumps. Cook, whisking occasionally, until sauce has thickened and is nearly at a simmer, about 8-10 minutes.
  5. Remove sauce from heat and stir in cheddar cheese. Stir until cheese is completely melted, then season with salt and pepper to taste.
  6. Add cooked pasta to sauce and stir to coat.
  7. Top mac and cheese with a drizzle of enchilada sauce and a handful of fresh chopped cilantro. Serve immediately.


Use as much or as little enchilada sauce as you like here – I like to just drizzle a bit of it right over the top for a nice kick! You could also stir some enchilada sauce right into the cheese sauce for a spicy kick throughout the whole dish.

Add shredded salsa chicken, ground hamburger, or andouille sausage for a boost of protein.

Dress this simple mac and cheese up with your favorite enchilada fixins! I love to add green onions, bell peppers, caramelized onions, green chiles, jalapeño, and black olives depending on what we’ve got on hand.