Tortellini With Creamed Corn and Bacon

I can never get enough macaroni and cheese and this updated version is adapted from the restaurant "Signatures" in Washington, DC.

• Ready In: 25 mins
• Serves: 6

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

Directions

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).