BLT Creamy Mac 'n' Cheese (Rachael Ray)

Ingredients

• 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

Directions

1. 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. 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. 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. 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.