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1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
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2
Once the water is boiling, stir in the macaroni, and return to a boil.
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3
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.
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4
Drain well in a colander set in the sink.
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5
Preheat an oven to 350 degrees F (175 degrees C).
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6
Grease a 9x13 inch baking dish.
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7
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
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8
Drain the bacon slices on a paper towel-lined plate.
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9
Crumble the bacon and set aside.
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10
Heat 1 teaspoon of butter in a skillet over medium heat.
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11
Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
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12
Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl.
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13
Season with salt, pepper, 1/2 cup of Hidden Valley Original Ranch Dressing.
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14
and adobo seasoning, and .
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15
Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, 1 cup of Parmesan cheese, and the broccoli mixture and half of the potato nuggets.
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16
Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well.
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17
Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon, sliced potatoes, and seasoned bread crumbs.
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18
Cover with aluminum foil.
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19
Bake in the preheated oven until golden brown, 40 to 45 minutes.
