Macaroni Loaf With Crèole Shrimp Sauce

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.