Macaroni Loaf With Crèole Shrimp Sauce

Submitted by Julie Bs Hive

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 21
• Serves: 4

ingredients

• 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
• 1⁄4 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1⁄4 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 1/4 ounce) can stewed tomatoes, crushed
• 1 vegetable bouillon cube
• 1⁄4 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.