Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the macaroni and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite; about 8 minutes. Drain well in a colander set in the sink.
Preheat an oven to 180 degrees C. Grease a 20x30cm baking dish.
Place the bacon in a large deep frypan and cook over medium-high heat turning occasionally until evenly browned; about 10 minutes. Drain the bacon slices on a paper towel lined plate. Crumble the bacon and set aside.
Heat 1 teaspoon of butter in a frypan over medium heat. Stir in the broccoli and onion then cook stirring until the onion has softened and turned translucent; about 5 minutes.
Whisk together the eggs, the remaining teaspoon of butter and milk in a large bowl. Season with salt, pepper and adobo seasoning.
Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets.
Place macaroni into the baking dish and pour the cheese mixture over the pasta mixing well. Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon and potato nuggets. Cover with aluminium foil.
Bake in the preheated oven until golden brown; 40 to 45 minutes.
Adobo seasoning can be purchased from specialty spice shops or exchanged for a mild chilli based spice mix.