Makes: 6 servings
Prep Time: 1 hour 30 minutes
Baking Time: 30 minutes
- 4 L pot
- very large mixing bowl
- 1 12"x18" baking pan
Macaroni:
- 4 L water
- 1 tbsp sea salt
- 2 lbs. elbow macaroni (soy semolina)
Cheeseless Sauce
- 3 cups nutritional yeast
- 2 cups unbleached white flour
- 1 tbsp garlic powder
- 1 tbsp sea salt (opt.)
- 4 cups boiling water
- ¼ cup vegan margarine
- 3 tbsp wet mustard
Place the prepared macaroni in each of the baking pans. Cover with the cheeseless sauce, making sure to coat each piece of macaroni. Sprinkle toasted sesame seeds or bread crubs over the top, and bake in 350F oven for 30 minutes or until it is hot and bubbling. Serve hot. (This dish freezes well.)