Lobster-Bacon Macaroni and Cheese recipe
All Recipes Meat and Poultry Recipes PorkIngredients
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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
Nutrition Info
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627.2 calories
carbohydrate: 61 g
cholesterol: 108.5 mg
fat: 27.5 g
fiber: 2.5 g
protein: 33.4 g
saturatedFat: 14.7 g
servingSize: -
sodium: 1466.5 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -
Directions Lobster-Bacon Macaroni and Cheese
Directions
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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.