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This Carnivore Mac and Cheese brings the indulgence of traditional mac with none of the carbs. A rich, velvety cheese sauce envelops golden pan-fried chicken-egg 'pasta' nuggets, all topped with a crunchy pork rind and raw cheese breadcrumb topping. It’s baked to crispy perfection and optionally garnished with chives for a pop of freshness (if you're not going fully strict carnivore). Perfect for cozy dinners, carnivore feasts, or when you're just craving something hearty and nostalgic—without compromising your goals.
• 2.5 oz pork rinds (pre-ground)
• 2 oz raw cheese
• 2 eggs
• 1 lb raw ground chicken
• Grass-fed ghee (for pan-frying)
• Sea salt, to taste
• 6 oz cheese
• 1 cup milk or cream
• 2 tsp yellow mustard (optional)
• 1 tbsp fresh lemon juice (optional)
• Chives (to taste – optional)
1. In a blender, blend pork rinds into a fine powder and transfer to a bowl.
2. Shred 2 oz of raw cheese with a vegetable grater and mix with pork rind powder to create the 'breadcrumbs.'
3. In a blender, combine eggs, ground chicken, and sea salt until a paste forms.
4. Transfer the paste into a freezer bag, squeeze it into one corner, and cut a hole in the corner with kitchen shears.
5. Heat ghee in a pan over medium-high heat and squeeze out small nuggets of the chicken-egg paste. Fry until golden brown, 1–2 minutes per side.
6. Transfer cooked pieces to an 8" cast iron pan or baking dish.
7. Preheat oven to 400°F. In a pot, bring milk or cream to a boil while stirring.
8. Gradually add 6 oz cheese, mustard, lemon juice, and salt while stirring to form the cheese sauce. Remove from heat.
9. Pour cheese sauce over the chicken-egg nuggets. Top with the breadcrumb mixture.
10. Bake for 10 minutes at 400°F.
11. Broil for 30–60 seconds until breadcrumbs are crisp and golden. Watch closely to prevent burning.
12. Let cool for 10–15 minutes, garnish with chives if desired, and serve fresh.
