-
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
-
2
Once the water is boiling, stir in the macaroni, and return to a boil.
-
3
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.
-
4
Drain well in a colander set in the sink.
-
5
Preheat an oven to 350 degrees F (175 degrees C).
-
6
Grease a 9x13 inch baking dish.
-
7
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
-
8
Drain the bacon slices on a paper towel-lined plate.
-
9
Crumble the bacon and set aside.
-
10
Heat 1 teaspoon of butter in a skillet over medium heat.
-
11
Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
-
12
Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl.
-
13
Season with salt, pepper, and adobo seasoning.
-
14
Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets.
-
15
Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well.
-
16
Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon, and potato nuggets.
-
17
Cover with aluminum foil.
-
18
Bake in the preheated oven until golden brown, 40 to 45 minutes.
