BLT Creamy Mac 'n' Cheese (Rachael Ray)

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

Step-by-step instructions

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.