We made dinner for 25 to 30 people. Butter pasta, GF pasta, meatballs, marinara, alfredo, garlic bread and macarons and madeleines for dessert.
I made 6 pounds of elbow macaroni and used 32 ounces of Kerry Gold Butter for it. We had about 2 1/2 lbs left over. 2 boxes of madeleines from Costco - had an entire box left over. Biz said the butter pasta was TOO buttery - so probably 16 - 24oz butter for 5 lbs pasta
My canning stove pot in 14 Quarts if you fill it to the "fill line". It took about 40 minutes for the water to come to a boil and then even though the package says to boil for 7-8 minutes, I cooked it for 10 minutes just to make sure it was cooked to my liking. I cooked 4 lbs of noodles in that 14 quarts of water. I cooked another 2 lbs of pasta in my red stove pot. Next time I think I will only cook 5 lbs and just do it all in my canning stove pot. I borrowed a large chafing dish from Carmie and that fit 4 lbs of pasta - with the extra 2 lbs in the red pot in the cooler.
Delese made spaghetti noodles and GF noodles - both Cadence and Kenz had them (I think one box GF) she also brought GF meatballs and Alfredo. 6 jars of 15 oz Alfredo (Bertolli). Mini crock pot for the meatballs and larger crock pot for the alfredo, her chafing dish for the spaghetti and she brought extra in a cooler. 2 packages of 36 macarons - up that to 3 next year - they were gone fast!!
Corinne did 4 jars of sauce plain and kept it in a large drink cooler until it was time for service. She did a bag and a half meatballs with 3 jars of sauce but she thinks she would do 2 full bags next time. She also brought 5 loaves of garlic bread but thinks 6 -7 loaves next time! Crock pot for the meatballs and sauce.
Next year:
Jen: 5 lbs elbow macaroni (Barilla), 16-24 oz Kerry Gold Butter, Salt butter pasta, 2 packs macarons
Delese: 1 package GF pasta, 6 jars (15 oz) Bertolli Alfredo, 2 packs macarons
Corinne: 8 jars marinara, split half with meatballs, half without, 2 bags meatballs, 7 loaves garlic bread
