Tortellini With Creamed Corn And Bacon

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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 corn kernels, thawed
• 1 cup grated parmesan cheese, divided
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups coarsely grated cheddar cheese

Recipe

• 1 cook macaroni/tortellini in large pot of boiling water until tender, but still firm to bite.
• 2 preheat broiler.
• 3 butter a 13 x 9 casserole dish.
• 4 cook bacon in large skillet over medium-high heat until crisp.
• 5 transfer bacon to paper towel-lined plate to drain.
• 6 add mushrooms to the skillet (with bacon drippings).
• 7 sauteed until golden, about 6 minutes.
• 8 add shallots and garlic and saute about 5 minutes (until golden).
• 9 add macaroni, cream, and corn and toss until sauce coats macaroni, abut 3 minutes.
• 10 stir in 1/2 cup parmesan cheese, parsley, and bacon.
• 11 transfer to baking dish.
• 12 sprinkle with cheddar cheese and remaining parmesan cheese.
• 13 broil until brown, about 3 minutes (don't let burn).