Carnivore Mac and Cheese Recipe
Carnivore Mac and Cheese Recipe is a medium American recipe that serves 4. 562 calories per serving. Recipe by CarnivorousChef on YouTube.
Prep: 21 min | Cook: 23 min | Total: 59 min
Cost: $19.63 total, $4.91 per serving
Ingredients
- 1 oz Plain Pork Rinds (ground into a fine powder)
- 1/4 tsp Black Pepper (freshly ground, to taste)
- 3 tbsp Parmesan Cheese (freshly grated)
- 1 lb Ground Chicken (lean, fresh)
- 2 large Eggs (room temperature)
- 1 cup Heavy Cream (full‑fat)
- 3 oz Cheddar Cheese (shredded, sharp)
- 0.5 tsp Dijon Mustard (optional, acts as emulsifier)
- 3 tbsp Kosher Salt (for boiling water, plus to taste)
- 2 tbsp Additional Cheddar Cheese (shredded, for topping the sauce)
- 2 tbsp Scallions (chopped, for garnish)
Instructions
Prepare Pork Rind Topping
Place 1 oz plain pork rinds in the food processor and pulse for about 30 seconds until a fine powder forms. Transfer to a bowl, add 1/4 tsp black pepper and 3 tbsp grated Parmesan, toss to combine, and set aside.
Time: PT2M
Make Chicken Gnocchi Mixture
Add 1 lb ground chicken and 2 large eggs to the food processor. Process for about 1 minute, or until the mixture is smooth and homogenous.
Time: PT2M
Chill the Gnocchi Dough
Spoon the chicken‑egg mixture into a gallon‑size Ziplock bag, seal, and press out excess air. Place the bag in the refrigerator for 10‑15 minutes to firm up.
Time: PT15M
Prepare the Cheese Sauce
Set up a double boiler. Warm 1 cup heavy cream in the heat‑safe bowl until just warm to the touch. Gradually whisk in 3 oz shredded cheddar, stirring constantly to keep the sauce smooth. Add 0.5 tsp Dijon mustard, then season with salt and pepper to taste.
Time: PT5M
Temperature: medium heat
Cook the Chicken Gnocchi
Fill a non‑stick skillet with about 4 cups water, add 3 tbsp kosher salt, and bring to a medium‑high boil. Hold the chilled bag over the water, apply even pressure to pipe out thin ribbons of dough, and use a fork or spoon to cut them into bite‑size pieces. Cook for 2‑3 minutes, flipping once, then remove with a slotted spoon and drain on paper towels. Repeat until all dough is used.
Time: PT10M
Temperature: medium‑high
Combine Gnocchi with Sauce
Transfer the cooked gnocchi back to the skillet, pour the cheese sauce over them, and sprinkle an additional 2 tbsp shredded cheddar. Gently fold until the gnocchi are evenly coated and the extra cheese begins to melt.
Time: PT3M
Broil with Pork Rind Topping
Transfer the cheesy gnocchi mixture to a small cast‑iron pan or baking dish. Evenly sprinkle the prepared pork‑rind topping over the surface. Place under a high broiler for 4‑8 minutes, watching closely until the topping is golden and crisp.
Time: PT5M
Temperature: high broil
Garnish and Serve
Remove from the oven, let rest 1 minute, then garnish with chopped scallions. Serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 562
- Protein
- 35 g
- Carbohydrates
- 8 g
- Fat
- 40 g
- Fiber
- 0 g
Dietary info: High protein, Low carb, Gluten‑free, Keto‑friendly
Allergens: Eggs, Milk, Cheese, Pork
Ingredient Substitutions
- Instead of Plain Pork Rinds: crushed pork cracklings, toasted breadcrumbs
- Instead of Black Pepper: white pepper
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Ground Chicken: ground turkey
- Instead of Eggs: egg replacer (for binding only)
- Instead of Heavy Cream: half‑and‑half
- Instead of Cheddar Cheese: Monterey Jack, mozzarella
- Instead of Dijon Mustard: yellow mustard
- Instead of Kosher Salt: sea salt
- Instead of Additional Cheddar Cheese: more Parmesan
- Instead of Scallions: green onions, chives
Equipment Needed
- Food Processor
- Mixing Bowl
- Gallon‑Size Ziplock Bag
- Double Boiler Setup
- Heat‑Safe Bowl
- Non‑Stick Skillet
- Measuring Cups and Spoons
- Fork or Spoon
- Paper Towels
- Cast Iron Pan or Baking Dish
- Oven (Broiler)
- Spatula
Critical Steps — Do Not Skip
- Grinding pork rinds into a fine powder
- Processing ground chicken and eggs into a smooth gnocchi mixture
- Chilling the gnocchi dough before cooking
- Creating a smooth, non‑grainy cheese sauce
- Cooking the chicken gnocchi just until set
- Broiling the pork‑rind topping to a crisp golden finish
Chef Tips from the Video
- Use freshly grated Parmesan for the most flavor.
- A high‑quality pork rind (plain, no seasoning) gives the best crunch.
- Broiling in a cast‑iron pan distributes heat evenly and creates a beautiful crust.
- Garnish with wild scallions or chives for a fresh contrast.
Troubleshooting
Cheese sauce turns grainy.
Reduce the heat, add the cheddar gradually, and stir constantly. Adding a pinch of mustard helps emulsify the sauce.
Gnocchi dough is too sticky and falls apart.
Make sure the chicken and eggs are fully blended and chilled. If still sticky, chill the mixture an additional 10 minutes before piping.
Pork‑rind topping does not crisp up.
Ensure the pork rind powder is fine; broil a little longer, watching closely to avoid burning.
Gnocchi becomes mushy.
Cook only 2‑3 minutes; remove immediately and drain. Overcooking causes the spongy texture to break down.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed.
Freezer: Portion into freezer‑safe containers and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat as above.
Room temperature: Do not leave at room temperature for more than 2 hours due to the dairy and chicken.
Make-Ahead Tips
- Grind the pork‑rind topping and store in a sealed jar for up to 1 week.
- Prepare the cheese sauce a few hours ahead and keep warm on low heat.
- The chicken gnocchi mixture can be chilled for up to 24 hours before cooking.
Frequently Asked Questions
What is the cultural significance and history of mac and cheese in American cuisine?
Mac and cheese originated in the United States in the early 1800s after Thomas Jefferson introduced pasta and cheese recipes from Europe. It became a staple comfort food during the Great Depression and remains a beloved dish at family gatherings and school cafeterias.
How did pork rinds become a popular topping for Southern comfort dishes?
Pork rinds, or chicharrón, have long been used in Southern cooking as a crunchy, low‑carb alternative to breadcrumbs. Their salty, porky flavor pairs well with rich sauces, making them a favorite topping for casseroles and mac and cheese in low‑carb and keto circles.
What are the traditional regional variations of mac and cheese in the United States?
In the South, mac and cheese often includes sharp cheddar and a breadcrumb or pork‑rind crust. In New England, a béchamel‑based sauce with Gruyère is common. The Midwest favors a baked, creamy version with a crunchy topping, while the West Coast experiments with added proteins like chicken or lobster.
What occasions or celebrations is mac and cheese traditionally associated with in American culture?
Mac and cheese is a go‑to dish for family gatherings, potlucks, holiday side dishes (especially Thanksgiving), and comfort‑food cravings during colder months. It’s also popular at school lunches and backyard barbecues.
How does chicken gnocchi mac and cheese fit into the broader American comfort‑food tradition?
This recipe blends classic American mac and cheese with a protein‑rich chicken gnocchi, offering a low‑carb, high‑protein twist that still delivers the creamy, cheesy indulgence people love. It reflects the modern American trend of elevating comfort foods with healthier ingredients.
What are the authentic traditional ingredients for mac and cheese versus acceptable substitutes in this recipe?
Traditional mac and cheese uses elbow pasta, butter, flour, milk, and cheddar. In this version, the pasta is replaced by chicken gnocchi, butter is omitted, and heavy cream provides richness. Acceptable substitutes include ground turkey for chicken, half‑and‑half for cream, and mozzarella for cheddar.
What other American dishes pair well with this chicken gnocchi mac and cheese?
Serve alongside a crisp green salad with vinaigrette, roasted Brussels sprouts, or a simple coleslaw. A light fruit dessert such as apple crisp balances the richness of the casserole.
What are the most common mistakes to avoid when making chicken gnocchi mac and cheese?
Common errors include over‑processing the chicken mixture, overcooking the gnocchi, adding cheese to the sauce too quickly (causing graininess), and broiling the topping too long, which can burn the pork‑rind crust.
Why does this recipe use a food processor instead of a traditional gnocchi‑making board and rolling pin?
The food processor creates a uniformly smooth chicken‑egg mixture quickly, eliminating the need for kneading and shaping by hand. This method ensures a consistent texture and speeds up preparation for a home kitchen.
Can I make this chicken gnocchi mac and cheese ahead of time and how should I store it?
Yes. Prepare the pork‑rind topping and cheese sauce up to 24 hours in advance, storing each in airtight containers in the refrigerator. Keep the raw gnocchi mixture chilled, then cook and assemble just before serving. Leftovers reheat well on the stovetop with a splash of cream.
What does the YouTube channel CarnivorousChef specialize in?
The YouTube channel CarnivorousChef, hosted by Reed, focuses on high‑protein, meat‑centric recipes that blend comfort food flavors with creative twists, often featuring unconventional protein preparations and bold seasoning.
How does the YouTube channel CarnivorousChef's approach to American comfort food differ from other cooking channels?
CarnivorousChef emphasizes protein‑rich adaptations, such as using ground chicken gnocchi or pork‑rind crusts, while many other channels stick to traditional carbohydrate‑heavy versions. Reed also shares detailed technique tips, like grinding pork rinds in a food processor, that cater to low‑carb and keto audiences.
Last updated: August 24, 2026
