Now that we’ve moved back to Nova Scotia my son Luke gets to visit us more often. And he’s such a great helper, always asking what he can do to assist. One weekend he spent the time putting together some shelves so I could organize our wee place a bit better.
Another time he spent the afternoon with Francois clearing the brush around Duck Pond, our newly discovered eco-system. We knew there was a stream that ran along the side of our property but when the weeds and old cat tails were removed, we realized there was an actual pond as well. And a huge bonus, a male and female American Black Duck have chosen it as a place to reside.
Another time Francois and Luke burned some of the cleared branches and discussed the best place to position our future fire pit.
My super helper is also very handy in the galley especially if he knows we’ll be preparing something he loves. Pizza has become our Friday night special but tonight it’s pasta all the way.
I had pre-cooked some macaroni which Luke first dumped into the pressure cooker pot.
Next came layers of butter, the cheeses, and more pasta.
Then topped off with the rest of the cheese and butter.
Placed carefully in the cooker we could simply set the timer for two hours and walk away.
Half way through we gave the mixture a little stir and added the milk. Thumbs up. Hunger mounting. The steamed broccoli I prepared to serve with was not welcomed but with a little coaxing it too became a part of our supper.
So rich! So creamy! So good!…but a word of caution…this recipe is not for the cholesterol challenged. But as I remember my father saying: ‘everything in moderation’ to which he would add with wink, ‘including moderation’.
Later the same day, we took a walk along the shore to a nearby fishing wharf where we waited for the lobster fishermen to return with their daily haul. Captain of the ‘Ryan J’ gifted us with a sack full of these treasures. With the leftover Mac ‘n Cheese I added some of the juicy fresh meat and turned a rather ordinary dish into something quite extraordinary.
- 16 ounces macaroni pasta, cooked according to package directions
- 16 ounces Monterey Jack cheese, cubed
- 16 ounces Colby cheese, cubed
- 16 ounces Velveeta, cubed
- 1 stick of butter, cut into slices
- 16 ounces milk
- Salt and pepper to taste
- Place half of the cooked macaroni in the slow cooker cooking pot.
- Dot with half of the cheeses ad butter
- Add remaining macaroni then top with the rest of the cheese and butter.
- Season to taste.
- Place in slow cooker, top with the lid and set to cook on high for two hours.
- Half way through pour in milk, give it all a good stir and continue to cook for the remaining hour or until the cheese is completely melted
Thanks to Jessica at Cook Top Cove for the inspiration, Luke for your never-ending willingness to help and Captain Chris (or should I call you Kris 🎅🏼) for the lobster.