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Bella’s Carnivore Mac ’n Cheese

Achieving a "pasta" texture on a carnivore diet is often a challenge, but by emulsifying ground chicken and eggs, you create a versatile dough that holds its shape when poached. These gnocchi serve as the perfect vessel for a thick, velvety cheese sauce. Finishing the dish under the broiler with a pork rind crumble provides that essential "baked mac" crunch that makes this meal feel truly indulgent.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 2

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.

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