Ingredients

• 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

Instructions

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.