LAMB MAC AND CHEESE

Lamb Mac and Cheese image

Provided by Jernard Wells

Time 1h

Yield 4 servings

Number Of Ingredients 21

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

Steps:

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.