Rachel Ray's BLT Mac & Cheese

Ok, so this is the start of my weekly recipes. I like to use Rachel Ray but I sometimes put in my own 2 cents or alter it a bit so, Ray Ray, don't get offended. I'm sure she'll be a Chef Follower of this Blog soon;) Other times I'll share my own creations. So Bon Appetit! This is a super yummy recipe that is really about 30 mins if you have the ingredients bought.Elliott (the non-eater at times) ate 3 servings!! I used brown rice pasta for the first time with it and it was so good! Enjoy!

Salt

1 pound ziti rigati pasta or brown rice pasta (tube kind)

Extra virgin olive oil (EVOO), for drizzling

6 slices bacon, chopped

2 leeks, trim off green stems, halved lengthwise and sliced crosswise

2 large cloves garlic, chopped

1/2 teaspoon crushed red pepper

3 tablespoons tomato paste or spag. sauce

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, chopped a bit

1/2 cup basil leaves, chopped

Juice of 1/2 lemon

1/2 milk or pasta water

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 or milk.

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.