Chipotle Macaroni & Cheese Salad

The weather is finally starting to reach scorching level potential.
It’s almost at 90 degrees in Philly today. I’m feeling the heat flames. The bugs are already out and taking mysterious bites. My arms and elbows are red, bumpy, and swollen. Scratching is an irresistible (yet considerably annoying) task when you want to read new book releases, draw a bunch of fashionable box braid models, write new blog posts, obsess over the Black Panther trailer, and consume a vegan ice cream cone. Ugh. As I reminisce on yummy fare, at the same time, I’m researching natural bug bite remedies. Still, I plan on slapping a heaping of coconut oil to the problem. That always works, right? I’m glad they haven’t eaten my face…..
In other news, macaroni and cheese makes for a great chilled pasta salad. On occasion, I’m finding it hard to find a vegan version hitting the restaurant scene. We definitely need a rich, creamy, plant based version of our own, not butter required.
Field Roast Chao’s Tomato Cayenne is my favorite obsession. I have likely stated this love a thousand times. I buy it on the regular. Thus, my pasta mac featuring the amazing vegan cheese has a mild spicy flare. I didn’t have any peppers, but will be sure to include them charred and roasted the next time. I believe it’ll pull the overall dish together.
This mac salad is delicious. The more difficult challenge is to not eating several bowls. After all, tis the season to hold back.

Chipotle Macaroni & Cheese Salad Ingredients and Preparation

2 cup macaroni
1/2 cup almond milk (or any other dairy free milk)
1/4 cup diced tomatoes
4-5  slices Field Roast Chao Tomato Cayenne
3 tablespoon nutritional yeast
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon black pepper
pinch of paprika
2 tablespoon Hampton Creek’s Just Mayo Chipotle

Cook your macaroni to al deinte perfection.
Stir almond milk, tomatoes, Chao cheese, and yeast together, melting these beautifully.
Add salt, turmeric, black pepper, and paprika.
Pour into a large bowl and refrigerate for 4-6 hours.
Mix in Just Mayo and serve.

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