Carnivore Mac and Cheese Recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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