Mac and Cheese"Junk Free" Mississippi BeefRefrigerator Dilly Butter Pickles

Step 1

Preheat oven to 350°F. and grease a 9x13 baking dish. In a dutch oven, boil macaroni in salted water according to package directions until just before al dente (1 or 2 minutes less than box recommendation). Drain and set aside.

Step 2

In the same dutch oven, melt butter and then add flour. Whisk well and allow to begin browning, allowing the flour to cook lightly.

Step 3

Whisk in cream and whole milk well. Add 4 cups of cheese and whisk well until cheese is melted.

Step 4

Add salt and pepper and pour into greased baking dish. Top with remaining cheese and bake for 45 minutes to 1 hour.

Step 5

Serve warm and enjoy.

Step 6

Mix parsley, garlic powder, onion powder, dried dill, black pepper, and sea salt.

Step 7

In a slow cooker, place the meat, seasoning mix from the first step, bone broth, and pepperoncinis and pepperoncini juice. Top with butter and cook on high for 4 hours or low for 7 to 8 hours.

Step 8

Wash cucumbers. Slice. (Optional: Toss cucumbers with additional salt and let excess water drain off. Rinse well.)

Step 9

Add cucumber slices and 2 heads of dill to jar.

Step 10

In a pot, bring apple cider vinegar, water, sugar (or honey), peppercorns, whole cloves, allspice, and salt to a boil. Pour over cucumbers in jar.

Step 11

Fasten lid and place in the fridge. Let cucumbers sit for a few days in order for them to marinate and brine properly. Enjoy!