makes 6 servings
dried elbow macaroni (2 cups) or other short tubular pasta (2 1/3 cups)
chopped onion (1 medium)
freshly ground black pepper
smoked Gouda cheese, rind removed and shredded
8 oz. package
cream cheese, cubed and softened
snipped fresh oregano or 1 teaspoon dried oregano, crushed
butter or margarine
packed brown sugar
red and/or green pears, thinly sliced
finely shredded Parmesan cheese
Cook pasta according to package directions; drain. Return pasta to hot pan; cover to keep warm. Set aside.
in a large skillet, cook bacon over medium heat until crisp, turning
once. Drain bacon on paper towels, reserving 3 tablespoons bacon
drippings in skillet. Crumble and set aside. Reserve 3 tablespoons bacon
drippings in skillet.
and garlic in bacon drippings over medium heat for 30 seconds. Stir in
flour, dry mustard and pepper. Add milk all at once. Cook and stir until
thickened and bubbly; reduce heat. Add smoked Gouda cheese and cream
cheese; cook and stir until almost melted.
sauce over the cooked pasta. Stir in oregano and all but 2 tablespoons
of the crumbled bacon. Transfer mixture to an ungreased to 2-quart
rectangular baking dish; cover with foil. Bake in a 350 degrees oven
for 25 minutes.
melt butter in a clean, large skillet. Stir in brown sugar; add pear
slices. Cook, turning occasionally, until pears are tender, about 6 to 8
minutes. Remove from heat. Remove foil from the baking dish. Stir about
half of the cooked, sliced pears into the macaroni and cheese. Spoon
the remaining pear slices atop macaroni and cheese; sprinkle with
Parmesan and reserved crumbled bacon. Return to oven and bake 5 minutes
or until Parmesan has softened. Let stand 10 minutes before serving.
bacon recipe courtesy of: Midwest Living