Lamb Mac and Cheese

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  • Level: Easy
  • Total: 1 hr
  • Active: 45 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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.
  3. 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.
  4. 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.