Pear and Gorgonzola Mac and Cheese

Pear and Gorgonzola Mac and Cheese

When gorgonzola cheese is matched with ripe pears, the two create a mouthwatering, light fruity cheese sauce to coat the pasta. The crushed honey wheat cracker topping adds a mild and pleasant sweetness.

prep time
35
minutes
cook time
55
minutes
servings
6

Ingredients













Cooking Instructions

1

Heat oven to 350°F.


2

Sauté pears with rosemary and 1 teaspoon sugar in 1 tablespoon butter in a large skillet until pears are crisp-tender. Transfer to a bowl; set aside.


3

Cook pasta according to package directions until al dente; drain. Meanwhile, sauté onion with salt and remaining sugar in 2 tablespoons butter in a Dutch oven until tender. Reduce heat to medium-low. Whisk in flour until lightly browned. Gradually whisk in cream. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in gorgonzola until melted. Stir in pasta and reserved pear mixture. Season with pepper to taste. Remove from the heat.


4

Spoon pasta mixture into a greased cast-iron skillet. Melt remaining butter; toss with cracker crumbs to coat. Sprinkle crumbs over pasta mixture. Bake for 25-30 minutes or until topping is golden brown. Let stand 5 minutes before serving.


Recipe Tip:
Any brand of Wisconsin gorgonzola cheese can be used.
cheese iconCheesemonger Tip:
Gorgonzola is very similar to blue cheese. It must be aged over 90 days and is often a bit milder than traditional blue cheese.

Ingredients













Cooking Instructions

1

Heat oven to 350°F.


2

Sauté pears with rosemary and 1 teaspoon sugar in 1 tablespoon butter in a large skillet until pears are crisp-tender. Transfer to a bowl; set aside.


3

Cook pasta according to package directions until al dente; drain. Meanwhile, sauté onion with salt and remaining sugar in 2 tablespoons butter in a Dutch oven until tender. Reduce heat to medium-low. Whisk in flour until lightly browned. Gradually whisk in cream. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in gorgonzola until melted. Stir in pasta and reserved pear mixture. Season with pepper to taste. Remove from the heat.


4

Spoon pasta mixture into a greased cast-iron skillet. Melt remaining butter; toss with cracker crumbs to coat. Sprinkle crumbs over pasta mixture. Bake for 25-30 minutes or until topping is golden brown. Let stand 5 minutes before serving.


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