BLT Creamy Mac 'n' Cheese (Rachael Ray) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A 30 minute meal from Rachael Ray. A Mac N Cheese for grown-ups. YUM. just a thought. 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. 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. 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. 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. In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.
|
|