So, based on the calculation that batch made with half a pound of macaroni yields about 50 piggy cups, here's the ingredient/shopping list for SF Food Wars.
2.5 pounds pasta (we're using Barilla macaroni - it has good ridges to hold on to the sauce)
5 cups Clover Organic milk
5 leeks
5T butter
5T flour
Lots of cheese (parm, gruyere and a little of this, a little of that. Figure a couple of pounds)
mustard
chipotle
An inordinate amount of prosciutto (100 slices!)
Extra parm for non-mammalatarian cups
We'll also bring a backup batch of sauce and a thermos of hot cream, since we're expecting the pasta to absorb a fair amount of sauce in transit - I'm guessing we'll need a 3x batch of sauce. I hope we can keep it warm.
I think we can get everything finished tomorrow morning. We don't have to leave Sonoma until 11:30.
