Yield: 6 servings
|1||(7-oz) or 1/2 lb pkg elbow macaroni - 2 cup uncooked|
|6 slices||To 8 sl bacon chopped|
|2 cups||Shredded american cheese|
|2 cups||Shredded monterey jack cheese|
|2 cups||Soft bread cubes|
|1 medium||Onion finely chopped|
|1 small||Green bell pepper finely chopped|
|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.