Macaroni with Pear Recipe - Great British Chefs

Macaroni cheese with pear, walnuts and chicory

Main
easy
2
45 minutes, plus cooling time

PT45M

This remarkable dish from Matt Cheal looks intricate but the process is pretty straightforward. Macaroni cheese, matching Gorgonzola-coated pasta with red wine-poached pears and chicory for a refined take on a classic.

Discover more:

Share recipe

Related recipes

Macaroni cheese with basil and garlic

Tom Aikens

Macaroni ham and cheese

Adam Gray

Quick bake macaroni cheese

Paul Heathcote

Mac 'n' cheese

Marcello Tully

Ham hock macaroni cheese

Dominic Chapman

Ingredients

print recipe

shopping List

Metric

Imperial

Macaroni

100g of Gorgonzola Piccante, plus extra for serving
300g of macaroni pasta
salt

Poached pears

2 Williams pears
300ml of red wine
200g of sugar
1 cinnamon stick

To serve

1 red chicory
1 white chicory
1 handful of walnuts, halved
1 handful of baby spinach
balsamic vinegar

print recipe

shopping List

Peel and core the pears. Combine the wine, sugar and cinnamon in a saucepan and bring to the boil, add the pears and leave to simmer for 15 minutes. Remove from the heat and leave to cool

2 Williams pears
300ml of red wine
200g of sugar
1 cinnamon stick

Remove the pears with a slotted spoon and bring the cooking liquor to a rapid boil. Reduce the wine by half, then pour over the pears. Leave to cool in the fridge

Cook the pasta in salted, boiling water for 7-9 minutes, stirring occasionally to keep the pasta from sticking together. Once the pasta is ready, drain in a colander, leaving approximately 50ml of water in the pan to help form the sauce

300g of macaroni pasta
salt

Place the pasta back in the pan and add chunks of Gorgonzola. Stir until the cheese coats the pasta and becomes creamy

100g of Gorgonzola Piccante

To serve, remove the pears from the cooking liquor and cut into thin slices. Spoon the pasta onto warmed plates

Cut the extra Gorgonzola into small cubes and scatter over the pasta with the sliced pear, chicory, walnuts and baby spinach. Finish with a drizzle of Balsamic vinegar and serve immediately

1 handful of walnuts, halved
1 red chicory
1 white chicory
533 1/3 handfuls of baby spinach
balsamic vinegar

Discover more:

Share recipe

Matt Cheal

Matt Cheal counts his father and chef Luke Tipping as his two biggest influences; both helped him rise to the position of Head Chef at the Midlands culinary institution of Simpsons, and have helped push him forwards with his new ventures.