"This version of this recipe is by far my most favorites. With the
smoky bacon, tasty lobster and creamy soup, this dish is perfect for
a busy weeknight."
Serving: 6 | Prep: 15m | Ready in: 1h
Ingredients
• 3 cups elbow macaroni
• 6 slices thick-cut bacon
• 2 (10.75 oz.) cans condensed Cheddar cheese soup
• 1 1/2 cups shredded Cheddar cheese
• 1 1/4 cups milk
• 12 oz. cooked lobster tail meat, chopped
• 2/3 cup panko bread crumbs
• 1/4 cup butter, melted
Direction
• Boil a big pot of lightly salted water. Add elbow macaroni to the hot water
and cook, tossing sometimes for 8 minutes until heated through, but firm to
bite. Strain.
• Cook bacon in a big frying pan over medium-high heat, flipping sometimes
for 10 minutes until evenly browned. Strain the bacon strips on paper towels
and cut.
• Start preheating the oven to 400°F (200°C).
• In a bowl, combine milk, Cheddar cheese, and Cheddar cheese soup. Mix
lobster, bacon, and pasta together into the soup mixture. Put the pasta mixture
in a 2 1/2-quart shallow baking dish.
• In another bowl, combine butter and bread crumbs, drizzle on the pasta
mixture.
• Bake in the prepared oven for 25-30 minutes until bubbly and the bread
crumbs are slightly browned.
Nutrition Information
• Calories: 627 calories;
• Total Carbohydrate: 61 g
• Cholesterol: 109 mg
• Total Fat: 27.5 g
• Protein: 33.4 g
• Sodium: 1467 mg