Lobster-Bacon Macaroni and Cheese

3 c. elbow macaroni

6 slices thick cut bacon

1 ½ c. shredded Cheddar cheese

2 (10.75 oz.) cans condensed Cheddar cheese soup

1 ¼ c. milk

12 oz. cooked lobster tail meat, chopped

2/3 c. panko bread crumbs

¼ c. butter, melted

Bring large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Place bacon in large skillet and cook over MEDIUM-HIGH heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and dice. Preheat oven to 400°. Stir cheddar cheese soup, cheddar cheese and milk together in bowl. Stir pasta, bacon and lobster into soup mixture. Pour past mixture into 2 ½ quart shallow baking dish. Mix bread crumbs and butter together in separate bowl; sprinkle over pasta mixture. Bake until bubbling and bread crumbs are lightly

07 01 16