Instructions:

Preheat oven to 350 degrees. In a large pot, add macaroni to boiling water. Return water to a boil, and reduce heat. Boil macaroni, uncovered, for 8 minutes, stirring occasionally or until pasta is al dente. Drain.

While pasta is cooking, melt butter in 3-quart saucepan over medium heat. Add onion and sauté for 2 minutes. Add pear, ham, ginger, nutmeg, cardamom, and black pepper sautéing for 2 additional minutes or until onions are translucent. Stir in flour and cook, stirring constantly, over low heat until mixture is smooth and bubbly. Remove from heat. Stir milk into flour mixture. Heat mixture on medium high heat until boiling, stirring constantly. Once boiling stir mixture for 1 minute and remove from heat. Turn off heat and add 1 1/2 cup each of pepper jack and Swiss cheeses. Combine cheese with milk mixture until melted. Add drained macaroni and stir until completely combined. Pour into 3-quart casserole. Top with remaining cheese.

Bake uncovered for 20 to 25 minutes or until bubbly. Serve warm.