I found this recipe in an issue of Midwest Living magazine.
Naturally, I didn't have all the ingredients so I improvised.
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 bacon drippings in skillet. Crumble and set aside.
Cook onion and garlic in bacon drippings over medium heat for 30 seconds.
Stir in flour, mustard, pepper and oregano.
Add milk all at once. Cook and stir until thickened and bubbly; reduce heat.
Add bacon, cheddar, swiss, and cream cheese; cook and stir until almost melted.
Pour cheese sauce over the cooked pasta. Transfer mixture to an ungreased to 2-quart rectangular baking dish; cover with foil. Bake in a 350˚ degrees oven for 25 minutes.
Meanwhile, 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. Spoon the remaining pear slices atop macaroni and cheese.
Let stand 10 minutes before serving.