For each issue of the Clarion Newspaper the food editor will be inviting a guest to cook a meal with him. For the first episode Erica Irigoyen, sports editor, is Joining Austin in cooking a home made macaroni and cheese.

Recipe & Instructions:
Non stick sauce pan
large pot for noodles
1 cup milk
8 oz cream cheese
4 cups cheddar cheese
2 cups Havarti cheese
2 cups Colby Monterrey jack blend
2 cups Parmesan
8 oz cottage cheese
salt & pepper to taste
1/2 table spoon nutmeg
1 tablespoon of

Boil noodles until they are Al Dente
Then in a nonstick pain you get a spoon and start making a fondue of your cheese. Be careful not to burn it! Stir constantly. You can start by adding all but 1/2 cup of shredded cheddar first and let it melt together. Then add the cream cheese and milk. Then slowly add the other cheeses (save about a cup of Parmesan for the end) and keep stirring constantly until all of the cheese is thoroughly melted. You are saving the Parmesan and cheddar to put on top of the mac and cheese when it comes time to broil in the oven. Once the cheese is like a fondue, it is a good time to add the spices. Add a little at a time. The danger with nutmeg is too much ruins a dish, cook by taste. After the nutmeg I add chili powder. This gives it some spice and color. You can add a lot or a little, it is up to you. If you find that the cheese is too thick add more milk, if it's too thin, add more cheese. Next stir in the hot noodles and mix. Time to taste it again, and add additional salt and pepper if you feel it needs it. . Once you have it the way you like pour it in a glass baking dish and evenly sprinkle the rest of the cheese on top. Broil on high in the oven near the top rack. You don't want the noodles to cook anymore, but you want the cheese on top to get crispy. Watch it! It can burn easily at this stage. It shouldn't take much more than 5 minutes. After the cheese is golden and crispy, remove from the oven and serve!

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Food Editor- Austin Paul Adamson
austin.paul.adamson@gmail.com