Bella’s Carnivore Mac ’n Cheese
Indulgent, creamy, and undeniably nostalgic, Bella’s Carnivore Mac ’n Cheese is a culinary feat that proves you don’t need pasta to enjoy a cheesy bowl of comfort. By utilizing a clever “meat-noodle” technique, this recipe provides the bite and texture of traditional macaroni while staying strictly animal-based. It’s the ultimate high-fat, high-protein meal for when you want to feel like a kid again without the inflammatory carb crash.
Bella’s Carnivore Mac ’n Cheese
Ingredients
- The Gnocchi
- 1 cup ground chicken very cold
- 2 large eggs
- The Cheese Sauce
- 1 cup heavy whipping cream
- 1 cup shredded cheese sharp cheddar or a blend
- Salt and black pepper to taste
- The Topping
- 1/4 cup pork rinds finely crushed
- 1/4 cup additional shredded cheese for topping
Instructions
- Prepare the Gnocchi Dough: Place 1 cup of ground chicken and 2 eggs into a high-speed blender. Process until the mixture is completely smooth and reaches a paste-like consistency.
- Chill: Transfer the chicken mixture into a large Ziploc or piping bag. Seal the bag and place it in the freezer for about 10–15 minutes to firm up slightly; this makes it easier to control when piping.
- Poach the Gnocchi: Fill a large saucepan with water and a pinch of salt. Bring to a gentle simmer over Medium heat.
- Form and Cook: Snip a small corner (about 1/2 inch) off the Ziploc bag. Squeeze the bag and use a pair of kitchen shears to snip off 1-inch pieces of the dough directly into the simmering water. Cook the pieces for 2–3 minutes. Once they float to the surface, they are done. Use a slotted spoon to remove them and drain thoroughly on a paper towel-lined plate.
- Prepare the Cheese Sauce: Create a double boiler setup by placing a heat-safe glass bowl over a saucepan of simmering water (ensuring the bowl does not touch the water). Pour 1 cup of heavy cream into the bowl and bring to a gentle simmer.
- Emulsify: Gradually stir in 1 cup of shredded cheese until completely melted and smooth. Season with salt and pepper to taste.
- Assemble: Preheat your oven to High Broil. Place the cooked gnocchi into a small oven-safe baking dish or individual ramekins. Pour the cheese sauce over the gnocchi, tossing gently with a spoon to ensure every piece is coated.
- Add the Crumble: Sprinkle the remaining 1/4 cup of shredded cheese and the 1/4 cup of crushed pork rinds over the top.
- Broil: Place the dish on the top rack of the oven. Broil for 2–4 minutes—watch closely—until the cheese is bubbly and the pork rinds are golden and crispy.
- Storage: This dish is best served immediately. However, leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F to keep the sauce from separating.
Video
How do you make “macaroni” out of meat? The “noodle” base is a blend of ground chicken (or turkey) and eggs.ground chicken (or turkey) and eggs By processing the meat into a smooth paste and piping it into simmering water or bone broth, the proteins set instantly into small, tender chunks that mimic the shape and mouthfeel of pasta shells or elbow macaroni.
What is the secret to the carnivore cheese sauce? Unlike traditional mac and cheese which uses a flour-based roux, Bella’s sauce is a pure reduction of heavy cream, butter, and high-quality cheese.
- The Base: Bring 1 cup of heavy cream and 1–2 tablespoons of butter to a gentle simmer.
- The Melt: Gradually whisk in 6–8 ounces of shredded cheese (like sharp cheddar or Colby Jack) until the sauce is thick enough to coat the back of a spoon.
- The “Zing”: A tiny splash of lemon juice or a pinch of dry mustard (if tolerated) can help cut through the intense richness of the dairy.
How do I get that “baked mac” crispy topping? For the authentic oven-baked experience, transfer the sauced “noodles” to a baking dish and top with a mixture of finely crushed pork rinds (pork panko) and shredded Parmesan.finely crushed pork rinds (pork panko)shredded Parmesan Pop it under the broiler for 60–90 seconds until the top is bubbling and golden-brown.
What is the best way to pipe the noodles? You don’t need professional gear. Simply put your chicken-egg mixture into a large Ziploc bag and snip a small corner off.large Ziploc bag Squeeze the bag gently and use kitchen shears to “snip” off 1-inch pieces directly into the simmering broth. They only need about 2–3 minutes to cook—once they float to the top, they are ready2–3 minutes!
Can I make this dairy-free? If you are avoiding dairy, you can create a “cheesy” sauce by blending egg yolks, warm bone broth, and a little tallow. It won’t have the stringy pull of mozzarella, but it provides a rich, yellow, savory coating that satisfies the same comfort-food craving.
Is it better to use chicken or beef for the noodles? Ground chicken is the gold standard here. Its mild flavor profile allows the cheese sauce to be the star of the show. Beef-based “noodles” are delicious but can sometimes overpower the delicate creaminess of the sauce.
Do you want to stick with the classic ground chicken “noodles,” or are you interested in trying the bacon and shrimp “surf and turf” version of this dish?
