1 (7-oz) or 1/2 lb pkg elbow
-macaroni – 2 cup uncooked 6 sl To 8 sl bacon chopped
2 c Shredded american cheese
2 c Shredded monterey jack
-cheese 2 c Soft bread cubes
1 md Onion finely chopped
1 sm Green bell pepper finely
-chopped 4 Egg separated
2 c Milk
1 ts Salt
6 To 8 drop bottled hot pepper
-sauce Red salsa (optional) Prepare elbow macaroni according to package directions; drain. In medium skillet, cook bacon until crisp; drain. In large bowl, combine macaroni, bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce. Add to macaroni mixture; mix well. In large bowl, beat egg whites until stiff. Fold into macaroni mixture. Put into buttered 12 inch quiche dish or a 13 x 9 inch baking dish. Place a shallow baking dish with 1-2 inches water on lowest rack of a 325 degree oven. Place quiche on center rack. Bake until set and knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting. Garnish as desired. Serve with salsa. Refrigerate leftovers.

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