Step 1

Cook the pasta until al dente. Drain and set aside. While the pasta is cooking, place the chopped bacon in a large pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy.

Step 2

Using a slotted spoon, remove the bacon from the pot and set it on a paper towel-lined plate to drain. Reserve 1 tablespoon of the bacon fat in the pot.

Step 3

Add the chopped onion and cook for 5-7 minutes, until softened and translucent.

Step 4

Add the chopped apple and pear to the pot. Stir in the cinnamon and nutmeg. Sauté for 5-7 minutes, or until the fruit has softened but still holds its shape.

Step 5

Remove the fruit and onion mixture from the pot and set it aside with the cooked bacon.

Step 6

Add the butter and melt it then add the all-purpose flour to the same pot and whisk for 1-2 minutes, or until a light golden paste (roux) forms.

Step 7

Gradually whisk in the milk and broth, a little at a time, to create a smooth sauce. Continue to whisk until the sauce thickens and begins to bubble.

Step 8

Reduce the heat to low. Add the shredded cheddar and Gruyère cheeses, a handful at a time, stirring until each batch is completely melted and the sauce is smooth and creamy.

Step 9

Season the cheese sauce with salt and black pepper to taste.

Step 10

Return the cooked pasta to the pot with the cheese sauce. Stir to coat the pasta evenly.

Step 11

Gently fold in the reserved bacon, sautéed apple, pear, and onion mixture.

Step 12

You can enjoy it like this or add to mini ramekins and top with more cheese and broil for a few minutes.