Tortellini With Creamed Corn And Bacon

• 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

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).

elbow macaroni, bacon, shiitake mushroom, shallots, garlic, whipping cream, frozen white corn kernels, parmesan cheese, parsley, cheddar cheese

Taken from www.food.com/recipe/tortellini-with-creamed-corn-and-bacon-112708 (may not work)