- 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
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
- Bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.
04/09/2018
recipepes.com
Lobster-Bacon Macaroni and Cheese, recipe
PT15M
PT1H
5
455 calories
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