Ingredients
6
6 servings
- •3 cups elbow macaroni
- •6 slices thick-cut bacon
- •2 (10.75 ounce) cans condensed Cheddar cheese soup
- •1 ½ cups shredded Cheddar cheese
- •1 ¼ cups milk
- •12 ounces cooked lobster tail meat, chopped
- •⅔ cup panko bread crumbs
- •¼ cup butter, melted
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 627
- Carbohydrate: 61g
- Fat: 28g
- Fiber: 3g
- Protein: 33g
- Sugar: 6g
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