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2 ounces. Ziti. 1/2 cup or 2 ounces. It's important to note that different pasta shapes vary in size, so it's essential to adjust the quantities accordingly based on the type of pasta you're using. Now that you have an idea of how much dry pasta to cook, you can confidently prepare pasta for any crowd size.


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If you have a fixed total number of guests and it is 60, four to five boxes of uncooked macaroni pasta should be sufficient. For every 1/2 a cup of macaroni salad, you should use 1/4 to 1/3 cup of vegetables. For 60 guests prepare four to six cups of dressing for the salad and about 16 to 22 cups of vegetables.


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Place macaroni in the pot, cook for 8 to 10 minutes, or until al dente; drain. Toss cooked pasta, grated eggs, onion, olives, and relish with some of the liquid in a large bowl. Mix in mayonnaise and mustard, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.


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50 pounds 100 pounds; Chicken or turkey breast 8-9 pounds 16-18 pounds 32-36 pounds; Fish (fillets or steaks) 7-1/2 pounds 15 pounds 30 pounds; Hamburgers 6-1/2-9-1/2 pounds 13-15 pounds 26-30 pounds; Ham or roast beef 10 pounds 20 pounds 40 pounds; Hot dogs 4 pounds 7 pounds 13 pounds; Meatloaf 6 pounds 12 pounds 24 pounds; Oysters.


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This calculator will calculate the amount of dry pasta you will need per person/serving. The calculations are based on Barilla's recommendations, which are roughly 2 ounces of dry pasta per person. This is equivalent to approximately 56 grams of dry pasta.


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Crabs, whole, steamed, boiled in shell. 4-5 bushels, (medium crabs, app. 80-90 crabs per bushel; check with your local seafood market as this varies by region) 6-8 crabs per person, depending on how much other food is served. Fish, Fillets and steaks, fresh or frozen. 14-16 lbs uncooked. 3-4 ounces, cooked.


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Save your pasta water: Pasta water acts as a thickening agent to pasta sauce!Pour over noodles before adding the sauce. Cook spaghetti the right way: Carefully hold spaghetti in boiling water and ease it down into the water as it softens, pushing it around the edge of the pan. When fully immersed in the water, stir the spaghetti to separate strands.


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3 lbs cooked ham, cubed. 3 lbs macaroni, cooked and drained. 4 cups shredded cheddar cheese. 1 (8 ounce) bag frozen peas, thawed. 6 cups chopped celery. 1 large chopped onion. 1 (5 3/4 ounce) can pitted sliced ripe olives.


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As a Side Dish, Serve One Portion of Mac and Cheese per Person. When you are serving Mac and Cheese along with many other sides you can drop the quantity back to 2.5 oz per person if you have 4 or more other side dishes. If you only have 2 side dishes then run with 3. oz per person. The good thing is that mac and cheese is relatively inexpensive.


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Make 8 pounds of macaroni pasta to feed 100 people. Stir in some veggies and dressing for a complete side dish. I estimate getting 14 - 16 servings per pound of pasta. This assumes generous portions and that everyone will take a scoop of macaroni. Cooking in 2 double batches in a very large pot is easiest.


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Add 1 tablespoon of salt to water and add pasta. Cook 8-9 minutes for al dente tenderness. Drain pasta and rinse with cool water. To a large bowl, add pasta, red onion and celery. Set aside. In a small bowl or lidded jar, add mayonnaise, Dijon mustard, vinegar, garlic powder, salt and pepper.


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Macaroni and Cheese for 50. It takes about 3 pounds of pasta with more cheese, milk and butter to feed 50 people. This recipe can be doubled to feed 100 people. Be sure to use a large roaster with plenty of room to stir for the bigger batch. Recipe Tips & Tricks. Small shells also work well in this recipe.


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Pour cheese sauce into pan with pasta and stir to combine. Cover with foil and bake for about 30 minutes. Stir together melted butter, breadcrumbs, salt and pepper. After baking 30 minutes, remove foil from pan and sprinkle on breadcrumbs. Bake uncovered for another 20-30 minutes or until hot all the way through.


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It's generally recommended to plan for 4 ounces of macaroni salad per person when serving it as a side dish. This means for 50 people, you would need approximately 16 pounds of macaroni salad. However, if the macaroni salad is the main course or a significant part of the meal, you may want to increase this amount to ensure there is enough for.


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Based on the suggested total amount of one and a quarter pound of food per person, you would need 62.50 pounds of food for 50 guests. That's for everything; protein, veggies, side dishes, salad, bread and dessert. The same formula applies to 100 guests. Your buffet would need 125 pounds of food for 100 guests.


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Preheat oven to 350 degrees F. Make a roux by melting the butter over low heat. Slowly stir in the flour and cook, stirring constantly, for 2-3 minutes or until smooth and bubbly. Set aside to cool. Cook the macaroni according to the package directions until al dente.

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