BLT Mac 'n' Cheese

A recipe from Rachael Ray

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  slices bacon, cut into 1-inch pieces
• 12  ounces  fusilli
• 2 1⁄4 cups milk
• 1⁄2 teaspoon turmeric
• 6  ounces cream cheese
• 2  cups  orange cheddar cheese, finely shredded (about 8 ounces)
• 6  ounces cherry tomatoes, quartered (about 1 cup)
•  salt and pepper
• 1⁄4 cup plain yogurt
• 1  tablespoon apple cider vinegar
• 1  small head romaine lettuce, thinly sliced (about 6 cups)

Directions

1. Preheat the oven to 375°F In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost al dente; drain. In the same pot, bring the milk to a simmer over medium heat; whisk in the turmeric and stir in the cream cheese. Stir in the cheddar cheese until melted. Add the pasta, bacon and tomatoes; season with salt and pepper. Transfer to a 9-by-13 inch casserole dish and bake until heated through, about 20 minutes.
3. Meanwhile, in a large bowl, combine the yogurt and vinegar; season with salt and pepper. Add the lettuce and toss to coat. Serve the salad with the pasta.