Carnivore Mac and Cheese Recipe
Ingredients:
- 1 lb ground beef (or ground pork, lamb, or a mix for variety)
- 1/2 lb pork rinds (crushed into small bits, for the “pasta” texture)
- 1/2 cup heavy cream
- 1/2 cup full-fat cream cheese
- 2 cups shredded cheddar cheese (you can use other cheeses like mozzarella or Gouda for variety)
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 large egg
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- Salt and pepper to taste
Instructions:
- Prepare the pork rind “pasta”:
- Start by crushing your pork rinds into small bits. You can do this by placing them in a sealed bag and using a rolling pin or hands to crush them into small crumbles, similar to the texture of pasta. Depending on the size of the rinds, you may need to break them down further for a more authentic “noodle” texture. Set these aside.
- Cook the ground meat:
- In a large skillet over medium heat, cook the ground beef (or your choice of ground meat) until browned and cooked through. Break it up into small crumbles as it cooks. Drain any excess fat if needed, depending on the fat content of the meat you’re using. Season with salt and pepper to taste.
- Make the cheese sauce:
- In a separate saucepan, melt the butter over medium heat. Add the heavy cream and cream cheese, whisking continuously until smooth and fully incorporated. Let it simmer for 2–3 minutes, stirring frequently to avoid burning. Once it’s well-mixed and smooth, reduce the heat to low and start adding in your shredded cheddar cheese and grated Parmesan. Stir constantly until all the cheese is melted and the sauce becomes thick and creamy.
- Combine the meat and cheese sauce:
- Once the ground meat is fully cooked and drained, add it to the cheese sauce. Stir the mixture to combine, ensuring the meat is evenly coated in the rich, creamy cheese sauce. This will create a solid base for your carnivore mac and cheese.
- Add the “noodles”:
- Now, gently fold in the crushed pork rinds (your “noodles”). Stir until the pork rind bits are well-coated in the cheesy meat mixture. If you prefer a softer texture for your “noodles,” let the mixture sit for a minute or two so they soak up some of the sauce, but don’t overdo it or they might get soggy.
- Finish with egg (optional):
- For a richer and more cohesive dish, beat an egg in a small bowl and then slowly stir it into the mixture while it’s still on low heat. This will help bind the sauce and meat together. Be sure to keep stirring gently to avoid scrambling the egg. Once incorporated, remove the dish from heat.
- Serve and enjoy:
- Taste your carnivore mac and cheese and adjust seasoning with more salt, pepper, or any additional optional spices you prefer. Some like to add a pinch of garlic powder or onion powder for extra flavor, but that’s up to your personal taste.
- Serve your carnivore mac and cheese hot, garnished with a little extra grated Parmesan or some freshly ground black pepper on top. If you like, you can even sprinkle a few extra crushed pork rinds on top for some extra crunch.
Tips and Variations:
- Meat Options: Feel free to swap out the ground beef for other meats like ground pork, chicken, or lamb. Each will bring its own flavor and texture to the dish. If you’re feeling adventurous, even bacon bits can be incorporated for extra smokiness.
- Cheese Choices: If you prefer a different type of cheese, you can substitute the cheddar with mozzarella, Gouda, or any other cheese that melts well. Experimenting with cheese blends can create new flavors.
- Dairy-Free Version: If you’re looking to reduce dairy, you can try coconut cream in place of heavy cream and skip the cream cheese. Look for dairy-free cheeses, but note the texture and flavor might differ from the traditional recipe.
This carnivore mac and cheese is indulgent, filling, and packed with rich, savory flavors. It’s the ultimate comfort food for anyone on a carnivore diet. Enjoy!