Remove the lid and add the cream cheese. Stir until it has melted and becomes a creamy sauce.
4 ounces cream cheese
Add the bacon crumbles and 1 cup each of cheddar and mozzarella cheese into the skillet. Stir until well combined and melted.
1 ½ cups shredded cheddar cheese, 1 cup shredded mozzarella cheese
Sprinkle the remaining cheddar cheese over the top of the pasta and cover with the lid for about 1 minute to allow the cheese to melt. Serve garnished with Parmesan and parsley.
Grated Parmesan cheese and fresh parsley
Storage: Store pasta in an airtight container in the refrigerator for up to 3 days. Stir in a splash of cream or broth before reheating. I don’t recommend freezing leftovers. Cream-based recipes don’t freeze and thaw well, becoming grainy once reheated.