Lobster-Bacon Macaroni and Cheese

Ingredients

• 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

Directions

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.