Makes: 90 servings
Prep Time: 1 hour 30 minutes
Baking Time: 30 minutes
- 38 L pot
- very large mixing bowl
- 3 12"x18" baking pans
Macaroni:
- 4 L water
- 5 tbsp sea salt
- 20 lbs. elbow macaroni (soy semolina)
Cheeseless Sauce
- 36 cups nutritional yeast
- ½ cup unbleached white flour
- ½ cup garlic powder
- ½ cup sea salt (opt.)
- 4 ½ boiling water
- 6 lbs. vegan margarine
- 1 cup 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.)