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.