Lobster-Bacon Macaroni and Cheese

Lobster-Bacon Macaroni and Cheese
  • 3 cups elbow macaroni
  • 6 slices thick-cut bacon
  • 2 (10.75 ounce) cans condensed Cheddar cheese soup
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/4 cups milk
  • 12 ounces cooked lobster tail meat, chopped
  • 2/3 cup panko bread crumbs
  • 1/4 cup butter, melted


  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and dice.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Stir Cheddar cheese soup, Cheddar cheese, and milk together in a bowl. Stir pasta, bacon, and lobster into soup mixture. Pour pasta mixture into a 2 1/2-quart shallow baking dish.
  5. Mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
  6. Bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

04/09/2018
Lobster-Bacon Macaroni and Cheese, recipe PT15M PT1H 5 455 calories

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