View source for Lobster-Bacon Macaroni and Cheese

Original recipe yields 6 servings

==Ingredients==
3 cups elbow macaroni<br>
6 slices thick-cut bacon<br>
2 (10.75 ounce) cans condensed Cheddar cheese soup<br>
1 ½ cups shredded Cheddar cheese<br>
1 ¼ cups milk<br>
12 ounces cooked lobster tail meat, chopped<br>
⅔ cup panko bread crumbs<br>
¼ cup butter, melted<br>

==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.