BLT Creamy Mac 'n Cheese

By akakeno

Ingredients

• Salt
• 1 lb. ziti rigati pasta
• EVOO for drizzling
• 6 slices bacon, chopped
• 2 leeks-trimmed, halved legthwise and sliced crosswise
• 2 large cloves garlic, chopped
• 1/2 tsp. crushed red pepper
• 3 Tbs. tomato paste
• Two 3-ounce bricks cream cheese, cut into pieces
• 1 1/2 cups shredded asiago, grana padano or parmigiano-reggiano cheese
• 1/4 pint cherry tomatoes, quartered
• 2 cups baby arugula
• 1 cup basil leaves, torn
• Juice of 1/2 lemon

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 500F. Bring large pot of water to boil, salt it, add pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
2. While pasta is cooking, in a large skillet, heat drizzle of EVOO over med-high heat. Add the bacon and cook until crisp at the edges, 3-5 mins. Add 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 water.
3. Add the pasta to the sauce and toss. Pile into casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7-8 minutes.
4. In large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.