Lamb Mac and Cheese

Total Time:
1 hr
20 min
40 min

4 servings

  • Salt and pepper
  • 3 cups elbow macaroni
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 2 cups Greek yogurt
  • 1/2 cup beef stock
  • 1/2 cup cream cheese
  • 1/2 cup freshly shredded mozzarella
  • 1/2 cup freshly shredded Parmesan
  • 1/4 cup shredded asiago cheese
  • 1/4 cup crumbled blue cheese
  • 3 tablespoons seafood seasoning, such as Old Bay
  • 1/4 cup sugar
  • 2 tablespoons dry mustard
  • 2 tablespoons ground white pepper
  • 4 sprigs fresh dill, finely chopped
  • 1 stick (8 tablespoons) unsalted butter
  • 2 pounds boneless lamb, cut into 1/2-inch cubes
  • 1/2 pound bacon, diced
  • 2 tablespoons paprika
  • 1 cup extra-virgin olive oil 2 rounds pita bread, each cut into 4 wedges
  • 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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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