White Sauce for Pasta 

This is a working recipe I used for Juli-Scott wedding.

Boil 30 oz pasta in 12 qt pot with about 6 qts water and 2 T salt added. When cooked al dente, immerse and rinse in cold water to stop cooking. Drain well and store in gallon plastic bags (30 dry oz/bag). 2 bags go in each chafing pan. 10 pans total, need 20 bags cooked pasta.


Make recipe 6 times for 180 servings total,
Makes about 16 c (4 qts) sauce. Store and reheat in 6 crockpots.

To serve 30 (1 chafing pan), 1 crockpot sauce and 2 bags cooked pasta.
Sauce for 60 oz (dry) pasta
     serving 30 people

2 sticks unsalted butter
1/2 c flour
2 t salt
1/4 t white pepper
1 head garlic pressed
10 c whole milk
6 c heavy cream
Sprinkle parsley, red pepper flakes, chives, coarse black pepper for color.

8 oz parmesan cheese finely grated

Over medium heat melt butter until foaming subsides. Add flour, salt, pepper, and garlic. Cook until flour is golden and garlic smells fragrant. Whisk in 5 c milk until sauce is thick. Whisk in another 5 c until thickened and bubbly. Simmer gently a bit. Whisk in cream just until it bubbles a little. Stir in parsley, chives, red pepper flakes (just a few flakes), coarse black pepper. Keep parmesan cheese to stir in as you mix with noodles.

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