Tortellini With Creamed Corn and Bacon |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I can never get enough macaroni and cheese and this updated version is adapted from the restaurant Signatures in Washington, DC. 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).
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