Macaroni Loaf with Creole Shrimp Sauce

By luvmybuttonsnbows

Prep time: 30 minutes
Serves: 4
CREOLE SHRIMP SAUCE: In small saucepan, sauté 2 tbsp. each minced green pepper, onion, parsley and celery in 1 tbsp. butter or margarine until onion is tender. Stir in 1 tbsp. cornstarch. Crush 1 can (8¼ oz.) stewed tomatoes and add to mixture with 1 vegetarian-style boullion cube and ¼ c. water. Bring to boil. Cook, stirring, until thickened. Add 1 can (2 oz.) tiny shrimp, drained. Heat and add black pepper to taste.

Ingredients

• 1 c. uncooked elbow macaroni
• salt
• 1 c. half-and-half
• 1 tsp. instant minced onion
• 1 c. shredded Cheddar cheese
• 3 eggs, slightly beaten
• 1 tsp. seasoned salt
• 1/4 tsp. seasoned black pepper
• 1 tsp. Worcestershire sauce
• 1/4 c. chopped parsley
• parsley sprigs, optional
• 1 c. soft bread crumbs
• Creole Shrimp Sauce

Preparation

Step 1

Cook macaroni in boiling salted water for 10 min. or until tender. Drain. Set aside. Scald half-and-half and pour over bread crumbs. Add instant onion, cheese, eggs, seasoned salt and black pepper, Worcestershire sauce and parsley. Stir in macaroni. Turn into well-greased 7½-by-3½-inch loaf pan. Set in roasting pan or other deep pan. Add hot water to depth of 1 inch. Bake at 350° for 45 min. or until firm and golden brown. Turn out onto platter. If desired, turn right side up. Garnish with parsley sprigs if used and serve with the sauce.