Bring 2 cups water to a rolling boil and add 2 tablespoons salt. Add the pasta and chicken stock to the water and cook, covered, 12 minutes. Drain the pasta and rinse with cold water. Set aside to cool in a large saucepan.
Add the heavy cream, Greek yogurt, beef stock, cream cheese, mozzarella, Parmesan, asiago, blue cheese, 2 tablespoons seafood seasoning, sugar, dry mustard, white pepper, half of the dill, 1/2 stick butter and 1 tablespoon black pepper in a pot and blend together. Place on the stove over low heat and cook, covered, stirring once every minute to keep the cheeses from sticking.
Meanwhile, melt the remaining 1/2 stick butter in a nonstick skillet and add the lamb and bacon. Add the paprika, remaining tablespoon seafood seasoning, 1 tablespoon salt and 1 tablespoon black pepper. Cook until the bacon fat has rendered down and the lamb is cooked all the way through and tender, about 5 minutes. Remove from the heat. Drain the excess grease, then add the meat mixture to the cheese sauce; stir and simmer, covered, 5 minutes. Add the pasta to the cheese sauce and stir together.
Add the oil to skillet and heat until hot. Add the pita bread and fry, 1 minute. Lightly dust the pita chips with salt and the remaining dill. Place the Greek mac and cheese in each of 4 bowls and serve with fried pita on the side of each.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Jernard Wells