Macaroni Loaf With Crèole Shrimp Sauce

Julie B's Hive's Note:

Slices beautifully and is even good cold as in a salad or a sandwich. I omit the shrimp because of hubby's allergy to shellfish. I always double this recipe and use a bread pan to bake it in. Leftovers keep very well.

• Total Time: 1 hrs 20 mins
• Prep Time: 35 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

MACARONI LOAF

• 1 cup uncooked elbow macaroni
• salt
• 1 cup half-and-half
• 1 cup soft breadcrumbs
• 1 small onion , minced
• 1 cup cheddar cheese , shredded
• 3 eggs , slightly beaten
• 1 teaspoon seasoning salt
• ¼ teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• ¼ cup chopped parsley

CREOLE SHRIMP SAUCE

• 2 tablespoons green peppers , minced
• 2 tablespoons onions , minced
• 2 tablespoons celery , minced
• 2 tablespoons parsley
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 1 (8 ¼ ounce) can stewed tomatoes , crushed
• 1 vegetable bouillon cube
• ¼ cup water
• 1 (2 ounce) can baby shrimp , drained

Directions:

1. Cook macaroni in boiling salted water for 10 minutes or until tender. Drain. Set aside.
2. Scald half-and-half and pour over bread crumbs. Add onion, cheese, eggs, seasoned salt and pepper, Worcestershire sauce and parsley. Stir in macaroni. Turn into a well-greased 7 1/2 x3 1/2 loaf pan.
3. Set in roasting pan or other deep pan. Add hot water to a depth of 1 inch.
4. Bake at 350° for 45 minutes or until firm and golden brown.
5. Turn out onto platter, if desired turn right side up. Garnish with parsley and pass the sauce.
6. CREOLE SAUCE: In a small saucepan, sauté first 4 ingredients in the butter until tender. Stir in rest of ingredients and bring to a boil. Cook, stirring, until thickened. Add shrimp if used.