Lamb Mac And Cheese
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
65
Spice
40
Sweetness
48
Sourness
50
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
1
Salt3 cups
Elbow Macaroni1 cup
Chicken Stock2 cups
Heavy Cream2 cups
Greek Yogurt1 cup
Beef Stock1 cup
Cream Cheese1 cup
Shredded Asiago Cheese1 cup
Crumbled Blue Cheese1 cup
Sugar2 tbsps
Dry Mustard2 tbsps
Ground White Pepper4 sprigs
Dill (fresh, finely chopped)8 tbsps
Unsalted Butter450 g
Bacon (diced)2 tbsps
PaprikaDirections:
1
Bring 2 cups water to a rolling boil and add 2 tablespoons salt
2
Add the pasta and chicken stock to the water and cook, covered, 12 minutes
3
Drain the pasta and rinse with cold water
4
Set aside to cool in a large saucepan
5
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
6
Place on the stove over low heat and cook, covered, stirring once every minute to keep the cheeses from sticking
7
Meanwhile, melt the remaining 1/2 stick butter in a nonstick skillet and add the lamb and bacon
8
Add the paprika, remaining tablespoon seafood seasoning, 1 tablespoon salt and 1 tablespoon black pepper
9
Cook until the bacon fat has rendered down and the lamb is cooked all the way through and tender, about 5 minutes
10
Remove from the heat
11
Drain the excess grease, then add the meat mixture to the cheese sauce; stir and simmer, covered, 5 minutes
12
Add the pasta to the cheese sauce and stir together
13
Add the oil to skillet and heat until hot
14
Add the pita bread and fry, 1 minute
15
Lightly dust the pita chips with salt and the remaining dill
16
Place the Greek mac and cheese in each of 4 bowls and serve with fried pita on the side of each