Tortellini With Creamed Corn And Bacon - cooking recipe

Ingredients

12 ounces elbow macaroni, cut into 1/2 inch pieces (I use tortellini) or 12 ounces cheese tortellini
4 slices thick-cut bacon, cut into 1/2 inch pieces
1/2 cup thinly sliced shiitake mushroom
2 large shallots, chopped
2 garlic cloves, chopped
1 1/4 cups whipping cream
1 cup frozen white corn kernels, thawed
1 cup grated parmesan cheese, divided
2 tablespoons chopped fresh parsley
1 1/2 cups coarsely grated cheddar cheese

Preparation

Cook macaroni/tortellini in large pot of boiling water until tender, but still firm to bite.
Preheat broiler.
Butter a 13 x 9 casserole dish.
Cook bacon in large skillet over medium-high heat until crisp.
Transfer bacon to paper towel-lined plate to drain.
Add mushrooms to the skillet (with bacon drippings).
Sauteed until golden, about 6 minutes.
Add shallots and garlic and saute about 5 minutes (until golden).
Add macaroni, cream, and corn and toss until sauce coats macaroni, abut 3 minutes.
Stir in 1/2 cup Parmesan cheese, parsley, and bacon.
Transfer to baking dish.
Sprinkle with cheddar cheese and remaining Parmesan cheese.
Broil until brown, about 3 minutes (don't let burn).