1 ½ cups (375 mL) elbow macaroni, cooked according to package directions and drained
2 cups (500 mL) homogenized milk
1 tbsp (15 mL) chopped fresh basil
1 tbsp (15 mL) chopped fresh oregano
½ tsp (5 mL) salt
6 slices bacon, cooked and cut into ½ inch (1 cm) pieces
6 green onions, thinly sliced
1 small red pepper, diced
2 cups (500mL) grated old Cheddar cheese, divided
Preheat oven to 350°F (175°C). Spray a 9 x 9 inch (23 cm x 23 cm) baking dish with cooking spray. Place on baking sheet.
In a large bowl, whisk eggs. Then whisk in milk, basil, oregano, and salt. Stir bacon, onions and pepper into egg mixture. Stir in pasta and half the cheese. Mix well.
Transfer to baking dish, evenly distributing bacon, onions, pepper and pasta. Loosely cover with foil. Bake in center of oven 30 minutes.
Reduce oven to 325°F (160 °C). Remove foil. Sprinkle with remaining cheese. Continue to bake, uncovered, until top is golden and edges are crusty, about 30 – 40 minutes.
Remove from oven and let stand for 10 minutes. Cut into squares.
Serves 4 - 6