To make white sauce:
Melt ⅓ stick butter. Slowly stir in 1 pint heavy whipping cream, 1 clove garlic (minced), black pepper to taste.
5 oz. container shredded parmesan cheese
5 oz. container shredded romano cheese, and
5 oz. container crumbled gorganzola cheese.
Add to white sauce:
8 oz pkg sliced baby portabella mushrooms and
cloves minced garlic that has been sautéed in a small amount of butter.
Then add in:
½ - 1 lb bacon fried and crumbled
½ (14 oz.) bag of frozen tiny peas
¼ finely chopped red onion
oz. fresh (not frozen) 3 cheese tortellini that has been cooked according to pkg directions.
Sprinkle top with cheeses as desired.