Prep Time: 15-20 mins / Cook Time: 60 mins / Servings: 6
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
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.