Macaroni Loaf With Crèole Shrimp Sauce

Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

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.

Ingredients Nutrition

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.

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