Pasta Bake with Bacon and Potato Top

    1 hour 15 minutes

    This is a mac and cheese style pasta bake that includes broccoli then it is topped off with a delightfully easy and tasty topping combining bacon, potato nuggets and cheese.

    25 people made this

    Makes: 8 

    • 500g macaroni
    • 6 rashers bacon
    • 2 teaspoons butter
    • 1 head broccoli, cut into florets
    • 1 small onion, diced
    • 3 eggs
    • 2 cups (500ml) milk
    • 1 pinch salt and pepper, to taste
    • 1/4 teaspoon adobo seasoning, optional
    • 2 cups grated Cheddar cheese, divided
    • 2 cups grated mozzarella cheese, divided
    • 20 frozen potato nuggets

    Preparation:35min  ›  Cook:40min  ›  Ready in:1hour15min 

    1. 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.
    2. Preheat an oven to 180 degrees C. Grease a 20x30cm baking dish.
    3. 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.
    4. 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.
    5. Whisk together the eggs, the remaining teaspoon of butter and milk in a large bowl. Season with salt, pepper and adobo seasoning.
    6. Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets.
    7. 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.
    8. Bake in the preheated oven until golden brown; 40 to 45 minutes.

    Adobo Seasoning

    Adobo seasoning can be purchased from specialty spice shops or exchanged for a mild chilli based spice mix.

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    Reviews in English (26)


    The Casserole That Ate Manhatten! Just made this, and felt the need to warn others - this makes a TON, and will not fit into a 9 X 13 pan without very careful heaping. I think the problem is that there's way too much pasta. Next time, I would half the amount of pasta, and keep the seasonings the same; the overabundance of pasta weakens the flavor when made as directed, resulting in a casserole that is surprisingly bland, considering the ingredients. I couldn't taste the adobo at all, and grabbed the salt shaker after my first bite, which I never do. All that pasta made it the broccoli, tater, bacon bites hard to find, too. May try this again with suggested changes, but not sure. If I do, I'll post again.  -  21 Feb 2010  (Review from Allrecipes USA and Canada)


    This turned out amazing! I did change it up a little bit and mixed all of the ingredients together in a big bowl before putting it in the casserole dish, and then topped it with more cheese and the rest of the tater tots. And I think next time I might thaw out the tater tots all the way because some of them weren't completely done, but it has SO much flavor both my husband and I loved it!  -  09 Oct 2009  (Review from Allrecipes USA and Canada)


    I used rotelle pasta, way more than 6 strips of bacon and no adobo seasoning. I added a few of my favorite spices and continued with the recipe as stated. It turned out really tasty! I did let the tater tots thaw a bit while i was making the pasta and bacon and still they were a bit cold after 35 minutes in the oven. I'd suggest mixing everything in a bowl before adding it to the pan and then topping with tots and cheese again. I added some fresh cut scallions to the top for a bit of texture and taste. This recipe made plenty of food for 6 people and there are still left overs!!  -  20 Dec 2010  (Review from Allrecipes USA and Canada)