Before You Begin

• ✱Recipe makes 3 generous servings - ultimate carnivore comfort food
• ✱First batch of chicken nuggets may be misshapen - second batch will be perfect
• ✱Requires 8-inch cast iron pan or oven-safe baking dish

Ingredients

• •1 lb ground chicken(can substitute ground turkey or beef)
• •2 large eggs
• •1 tsp sea salt, divided
• •2-3 tbsp grass-fed ghee or butter(for pan-frying)
• •8 oz sharp cheddar cheese(raw or pasteurized)
• •1 cup heavy cream or whole milk
• •2 tsp yellow mustard(optional, omit for strict carnivore)
• •1 tbsp fresh lemon juice(optional, omit for strict carnivore)
• •2.5 oz pork rinds(pre-ground or whole)
• •1/4 cup cottage cheese(optional, for extra thick sauce)
• •2 tbsp fresh chives(optional garnish)

Directions

1. 1

   Prepare the pork rind breadcrumbs: Start by making your "breadcrumb" topping. If your pork rinds aren't pre-ground, add them to a food processor or high-speed blender. Pulse for 15-20 seconds until they resemble coarse breadcrumbs - you want some texture, not dust. Take 2 ounces of your cheese block and grate it finely using the small holes of a box grater. In a small bowl, combine the ground pork rinds with the finely shredded cheese, mixing thoroughly with your hands until every piece of pork rind has cheese coating it. Set this magical mixture aside - this is what creates that irresistible crispy top.

2. 2

   Make the chicken "mac" mixture: In a large bowl, crack your 2 eggs and whisk them lightly. Add the pound of ground chicken and 1/2 teaspoon of sea salt. Now here's the important part - using your hands or a sturdy spoon, mix everything together vigorously for about 2 minutes. You want the eggs fully incorporated into the meat until it forms a smooth, sticky paste. It should look uniform and pale pink with no streaks of egg. This paste-like consistency is what lets you pipe the nuggets.

3. 3

   Prepare for piping the nuggets: Transfer the chicken mixture into a large freezer bag - a gallon size works perfectly. Push all the mixture down toward one bottom corner, eliminating any air pockets. Twist the top of the bag to create pressure. Using kitchen shears, snip off about 1/2 inch from that corner - this creates your piping tip. You now have a makeshift piping bag that gives you perfect control. Set this aside while you heat your pan.

4. 4

   Heat the pan properly: Place a large heavy-bottomed skillet or cast iron pan over medium-high heat. Add 2 tablespoons of ghee or butter and let it melt completely, swirling to coat the entire bottom. You want the pan properly hot but not smoking - test by dropping a tiny bit of the chicken mixture in. It should sizzle immediately and start cooking. If it just sits there, your pan isn't hot enough.

5. 5

   Pipe and fry the chicken nuggets: Working in batches to avoid crowding, gently squeeze the freezer bag to pipe nuggets directly into the hot pan. Make them about the size of tater tots - roughly 1.5 inches long and 3/4 inch wide. Space them at least 1 inch apart. They don't have to be perfect - remember, this takes practice! Pan-fry for 1-2 minutes on the first side until golden brown and the edges look cooked and firm. Using a thin spatula, gently flip each nugget. They should release easily when ready - if they stick, give them 30 more seconds. Fry another 1-2 minutes on the second side until golden and cooked through.

6. 6

   Transfer and continue batches: Transfer the first batch of golden nuggets to an 8-inch cast iron pan or oven-safe baking dish, arranging them in a single layer. Add another tablespoon of ghee to your frying pan if needed, let it heat, and repeat the piping and frying process with the remaining chicken mixture. Work methodically - you're building layers of flavor. Once all nuggets are fried and transferred to your baking dish, preheat your oven to 400°F.

7. 7

   Make the cheese sauce: Take the remaining 6 ounces of cheese (you used 2 oz for the topping, remember?) and shred it using the large holes of your box grater - this helps it melt smoothly. In a medium saucepan, pour in your cup of heavy cream or milk. Place over medium heat and bring it to a gentle simmer - you'll see small bubbles around the edges. This takes about 3-4 minutes.

8. 8

   Melt the cheese into the sauce: Reduce the heat to low. Add your shredded cheese in three batches, stirring constantly with a whisk or wooden spoon. Wait for each addition to melt completely before adding more - this prevents clumping. Keep stirring in a figure-eight pattern for 2-3 minutes until the sauce is smooth and glossy. If you're using cottage cheese for extra thickness, add it now and stir for another minute until fully incorporated.

9. 9

   Season the cheese sauce: Now for flavor depth - if you're doing relaxed mode, add the 2 teaspoons of yellow mustard and 1 tablespoon of fresh lemon juice. Stir them in thoroughly. The mustard adds tangy sharpness while the lemon brightens everything. If you're strict carnivore, skip these entirely - your cheese sauce will still be delicious. Taste the sauce and add the remaining 1/2 teaspoon of salt, adjusting to your preference. Remove from heat immediately - overheating can make cheese sauce grainy.

10. 10

    Assemble the mac and cheese: Pour the cheese sauce evenly over the chicken nuggets in your baking dish. Here's where you need to trust the process - the sauce will look thin and watery, like it could never work. Do not panic! This is exactly how it should look. The sauce thickens beautifully as it bakes with the chicken. Give the pan a gentle shake to settle the sauce around all the nuggets. Sprinkle the pork rind-cheese breadcrumb mixture evenly over the entire surface, making sure to cover every spot.

11. 11

    Bake until bubbly: Slide the baking dish into your preheated 400°F oven. Bake for exactly 10 minutes. During this time, the sauce thickens and melds with the chicken, the flavors marry, and the bottom layer of breadcrumbs start to toast. You'll see the edges bubbling - that's your signal it's working.

12. 12

    Broil for crispy perfection: After 10 minutes of baking, switch your oven to broil on high. Move the rack to the top position if needed - you want the dish about 4-5 inches from the heating element. Broil for 30-60 seconds, watching it like a hawk. DO NOT walk away. The pork rind topping will transform from pale to golden brown incredibly fast. You want crispy and golden, not burnt. As soon as it reaches that perfect golden color, pull it out immediately.

13. 13

    Cool before serving: This is crucial and I know it's hard - let the carnivore mac and cheese rest for 10-15 minutes before serving. I know you want to dive in immediately, but this cooling time lets the sauce finish thickening to that perfect creamy consistency. It also prevents you from burning your mouth on molten cheese. During this rest, the dish transforms from soupy to saucy and spoonable. Use this time to chop fresh chives for garnish if using.

14. 14

    Serve and enjoy: After resting, the mac and cheese will have the perfect creamy, thick consistency. Scoop generous portions into bowls, making sure everyone gets plenty of that crispy topping. Garnish with fresh chives if desired - they add a mild onion flavor and pop of green. Serve immediately while still warm and creamy.

15. 15

    Storage and reheating: Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. The pork rind topping will soften during storage - that's normal. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish in a 350°F oven for 10-12 minutes. For crispy topping: sprinkle fresh ground pork rinds on top before reheating in the oven.

Nutrition Information