3/4 Pkt macaroni elbows cooked and drained.
Preheat oven to 180 C.
1 pkt ( 225 g ) diced back bacon/Macon ( optional),
1 x 400 g Pepperdew Green Pepper & Garlic Pasta sauce, or you can use 1 tin diced tomatoes,
1 onion diced,
2 cloves garlic minced.
Sauté your bacon in oil till crispy, add onions and garlic cook for 2 mins add pasta sauce/diced tin tomatoes, 1 1/2 tsp paprika, salt, black pepper, garlic and herb seasoning, cook on low for 3 mins.
Throw this mixture over your cooked pasta in a Pyrex dish, add 5 whisked eggs mixed with 3/4 cup milk & 1/4 tsp salt.
Add this to pasta, stir, sprinkle 1st layer of Tussers cheddar cheese.
Make a white sauce with a flour and butter roux add milk and cook stirring to thicken, add a splash of tobasco sauce.
Pour over the 1st layer of cheese, add another sprinkle of Tussers, top with cayenne pepper and sliced tomato rings ( optional).
Bake 180 C for 15 minutes or until the egg and milk mixture is set.
Turn on grill and sizzle the top for 5 minutes.
Serve with garlic bread or naan and mixed salad
Prepared, Tried and Tested by: Gail Haselsteiner
