1/2 pkg. elbow (1 lb.) macaroni
6 to 8 slices bacon, chopped
2 c. shredded American cheese
2 c. shredded Monterey Jack cheese
2 c. soft bread crumbs
1 med. onion, finely chopped
1 sm. green pepper, finely chopped
4 eggs, separated
2 c. milk
1 tsp. salt
6 to 8 drops bottled hot pepper sauce
Red salsa (optional)

20 minutes preparation - 1 hour cooking time.

Prepare Prince elbows according to package; drain. In medium skillet, cook bacon until crisp; drain. In large bowl, combine macaroni, bacon, cheese, bread cubes, onion, and green pepper. In medium bowl, beat 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. Pour into buttered 12 inch quiche dish or 13 x 9 inch baking dish. Place a shallow baking dish with 1 to 2 inches of water on lowest rack of 325 degree oven. Place quiche on center rack. Bake until set (about 1 hour). 10 to 12 servings.