- 10oz pasta shells or elbows
- 16oz Colby cheese
- 8oz sharp cheddar cheese
- 4oz aged gouda
- ¼ cup chopped bacon
- ½ cup nonfat milk
- ¼ cup cream
- 2 eggs
- 4oz sour cream
- 3oz can of diced green chiles
- Dash or splash, or gallon, of hot sauce
- Pepper Plant California Style Hot Sauce is fantastic
- ⅛ tsp cayenne
- ¼ tsp chili powder
- ¼ tsp ground mustard
- ⅛ tsp smoked paprika
- ¾ cup panko or breadcrumbs
- 3 tbs butter (melted/softened)
- ¼ cup extra-sharp cheddar for crust
- Pre-heat oven to 400F and start a pot of water boiling
- Put bacon on a rack above a lined sheet tray, bake 18-25 minutes once the oven is ready.
- Cook the noodles until al dente, drain. DO NOT RINSE.
- Shred all of the "cheese mix" cheeses in a big bowl while the other stuff is cooking
- Combine eggs, milk, cream, cheeses, sour cream, chiles and spices in a bowl.
- Mix cheese mix and milk mix into the pasta, combine it well.
- Pour mixture into a 13x9 pan (or better yet, an all-edges pan)
- Melt butter and mix rest of "topping" together, spread on top.
- Bake for 45 minutes or until crust is golden brown.