Ingredients

-8 ounces dried elbow macaroni or other short tubular pasta, about 2 cups. (I used 2 cups each dry cavatappi and penne)

-6 slices bacon

-1/2 cup chopped onion (1 medium)

-2 cloves garlic, minced

-2 tablespoons all-purpose flour

-1 teaspoon dry mustard

-1/2 teaspoon freshly ground black pepper

-2 1/2 cups whole milk

-6 ounces smoked Gouda cheese, cubed and softened

-2 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed-I used fresh!

-2 tablespoons butter or margarine

-2 tablespoons packed brown sugar

-2 red and or green pears; thinly sliced

-2 tablespoons finely shredded Parmesan cheese

Preparation

  1. Cook pasta according to package directions; drain. Return pasta to hot pan; cover to keep warm. Set aside.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, turning once. Reserving 3 tablespoons drippings in skillet, drain bacon on paper towels. Crumble bacon and set aside.
  3. Cook onion and garlic in drippings over medium heat for 30 seconds. Stir in flour, dry mustard and pepper. Add milk. Stir until thickened and bubbly; reduce heat. Add smoked Gouda and cream cheese, and cook and stir until almost melted.
  4. Pour cheese sauce over the pasta; stir in oregano and all but 2 tablespoons of the bacon. Transfer mixture to a 2-quart rectangular baking dish; cover with foil. Bake in a 350 oven for 25 minutes.
  5. Meanwhile, melt butter in a clean, large skillet. Stir in brown sugar; add pears. Cook turning occasionally, until pears are tender, about 6 to 8 minutes. Remove from heat. Remove pasta and cheese from oven. Remove foil from baking dish; stir about half of the sliced, cooked pears into the pasta. Arrange the remaining pear slices over the pasta; sprinkle with Parmesan and reserved bacon. Bake 5 minutes more, or until Parmesan has softened. Let stand 10 minutes before serving.