BLT Mac N Cheese

4 slices bacon, cut into 1-inch pieces
12 oz. fusilli pasta
2 1/4 cups milk
1/2 tsp. turmeric
6 oz. cream cheese
2 cups finely shredded orange cheddar cheese (about 8 oz.)
6 oz. cherry tomatoes quartered (about 1 cup)
Salt and pepper
1/4 cup plain yogurt
1 tbsp. apple cider vinegar
1 small head romaine lettuce, thinly sliced (about 6 cups)

Preheat the oven to 375°. In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.

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.

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.