1lb of pasta; cavatappi is good for this

16oz extra sharp white cheddar, shredded
4oz brie, crumbled

1/2 cup diced/crushed walnuts
pinch/reasonable amount of tarragon
two whole anjou pears, diced into 1cm cubes
salt to taste
some maple syrup (optional)

enough flour/butter/milk for the roux; I use a whole stick cuz why not

1. start boiling the water/making the pasta
2. make the roux
3. once the roux is roux-y, add in the pear, tarragon, walnuts. some salt to taste.
4. turn the heat down to low and gradually fold in the cheese, adding splashes of milk to keep a creamy consistency
5. once the cheese sauce is a creamy, even finish, strain the (now finished) pasta noodles, then stir in the cheese into the noodles.
6. gently mix until consistent mixture throughout.
7. set oven to 325. pour mac & cheese into an oven-safe baking pan (that you've coated with PAM or olive oil). drizzle a thin zig-zag of maple syrup over the top; bake for 20 minutes.

k there's your delicious mac & cheese y'all