In a large dutch oven or heavy bottomed pot, add oil over medium heat. Add in onions and peppers and saute for 3-4 minutes or until softened.
Add in garlic and meatless crumbles. Stir together. Let cook for 2 minutes.
Pour in 2 1/2 cups of the vegan cheese sauce and all remaining ingredients. Stir around until very well combined. Bring to a boil, then reduce to simmer.
Cover with a lid and cook for 8-12 minutes or until pasta has cooked to al dente, stirring every few minutes so the pasta doesn't stick to the bottom.
If too saucy at this point, you can leave cover off and let cook for just another minute or not, but do not over cook or the noodles will become mushy. If cheesier pasta is desired, add more of the remaining cheese sauce (or save It for another recipe)
*Optional: Top with crispy vegan bacon pieces for a bacon chili mac and cheese*See post for Top 8 Allergen Friendly instructions.*Use any leftover cheese sauce for dipping, burgers, and more!