Cook the pasta according to package directions for al dente. Drain and set aside.
Heat a large sauté pan over medium heat and add 1/4 stick of butter. Once the butter is melted add the pears and thyme.
Allow the pears to begin to caramelize and turn golden. Remove the pears from the pan and set aside.
Melt the remaining butter in the pan and add the flour. Continue to whisk until the flour absorbs all the butter. Cook 2-3 minutes until the flour begins to smell slightly nutty.
Slowly pour in the milk, whisking the entire time to prevent lumps. Continue to stir until the sauce begins to thicken.
Add in your crumbled Roquefort cheese, caramelized pears, and season with salt and pepper.
Add the cooked pasta into the sauce and stir to combine.
Divide the macaroni and cheese between two ramekins.
Top the macaroni and cheese with the crushed walnuts and extra thyme.