Blt Creamy Mac 'n' Cheese (rachael Ray)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• salt
• 1 lb ziti pasta (may sub penne)
• extra virgin olive oil, for drizzling (evoo)
• 6 slices bacon, chopped
• 2 leeks, trimmed halved lengthwise and sliced crosswise
• 2 large garlic cloves, chopped
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons tomato paste
• two 3-ounce bricks cream cheese, cut into pieces
• 1 1/2 cups shredded asiago cheese (may sub parmigiano-reggiano)
• 1/2 pint cherry tomatoes, quartered
• 2 cups baby arugula
• 1 cup basil leaves, torn
• 1/2 lemon, juice of
• drizzle extra virgin olive oil

Recipe

• 1 preheat the oven to 500°. bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. drain, reserving 1 cup pasta cooking water.
• 2 while the pasta is working, in a large skillet, heat a drizzle of evoo over medium-high heat. add the bacon and cook until crisp at the edges, 3 to 5 minutes. add the leeks and cook until softened, 3 minutes. add the garlic and crushed red pepper and cook, stirring, for 1 minute. stir in the tomato paste for 1 minute. stir in the cream cheese until melted. stir in half of the shredded cheese, then the reserved pasta cooking water.
• 3 add the pasta to the sauce and toss. pile into a casserole and top with the tomatoes and remaining shredded cheese. bake until browned on top, 7 to 8 minutes.
• 4 in a large bowl, toss the arugula and basil with the lemon juice and a drizzle of evoo. serve on top of the pasta.