Cook macaroni noodles according to package instructions. Drain and set aside.
Prepare beef-less crumbles according to package instructions and set aside.
In a large saucepan add WayFare cheese, almond milk, and garlic salt and heat over medium high heat. Bring to a simmer, stirring constantly until well combined. Remove about ½ cup of cheese sauce and set aside for topping.
Add noodles to sauce pan and gently stir until evenly coated with the sauce. Cover with a lid in heat for about 5 minutes until warmed through.
Add macaroni to a serving dish. Lightly crush tortilla chips and sprinkle them over the macaroni and cheese. Top with beef-less crumbles, and drizzle with remaining WayFare cheese sauce. Finish by topping with salsa or Pico de Gallo and serve immediately.
Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.