Macaroni Loaf With Creole Shrimp Sauce

• 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
• 14 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 14 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
• 14 cup water
• 1 (2 ounce) can baby shrimp, drained

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

elbow macaroni, salt, breadcrumbs, onion, cheddar cheese, eggs, salt, black pepper, worcestershire sauce, parsley, green peppers, onions, celery, parsley, butter, cornstarch, tomatoes, vegetable bouillon cube, water, baby shrimp

Taken from www.food.com/recipe/macaroni-loaf-with-cr-ole-shrimp-sauce-211629 (may not work)