In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and Mad Dog Green Amigo Hot Sauce.
Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to
keep the ingredients covered with liquid.
Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually
stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add
1 1/2 cups cheese and 1 teaspoon Bacon Salt Hickory;
cook and stir 5 min. or until melted.
Drain macaroni. Add to sauce with 4 slices of crumbled bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese, crumbled
bacon & Bacon Salt Hickory.