BLT Mac n’ Cheese Recipe

• Salt
• 1 pound ziti rigati pasta
• Extra virgin olive oil (EVOO), for drizzling
• 6 slices bacon, chopped
• 2 leeks, trimmed, halved lengthwise and sliced crosswise
• 2 large cloves garlic, chopped
• 1/2 teaspoon crushed red pepper
• 3 tablespoons tomato paste
• Two bricks cream cheese (3 ounces each), cut into pieces
• 1 1/2 cups shredded Asiago, Grana Padano or Parmigiano Reggiano cheese
• 1/2 pint cherry tomatoes, quartered
• 2 cups baby arugula
• 1 cup basil leaves, torn
• Juice of 1/2 lemon

Preparation

• Pre-heat the oven to 500°F.
• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
• 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, 3-5 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.
• 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, 7-8 minutes.

In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.

Rachel Ray, 10/31/09