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Make the "breadcrumbs".

• In your blender, blend the pork rinds down to a fine powder, then set the powder aside in a bowl.
• Cut 1/4 (2oz) off your 8oz block of cheese.
• In the same bowl with the pork rind powder, with your vegetable grater, finely shred the 2oz block of raw cheese.
• Mix the pork rind powder and shredded raw cheese around with your hands to get it to a uniform consistency, then set the mixture aside.

Make the "mac".

• In your blender, combine two eggs, the raw ground chicken, and a dash of sea salt (ASHLEYR for 15% off) until it forms a paste.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Pour the paste into your freezer bag (or large plastic bag) and zip it shut while removing the air and pushing the mixture down to one corner.
• Note: Act as if you're creating a tool to ice a cake. There are pictures under the "Tips to make the best..." section to demonstrate this for reference.
• Place 1-2 tbsp of ghee in your cooking pan, and bring to medium-high heat.
• Once the pan is hot, cut one of the corners of the plastic bag with your kitchen shears, creating a hole to squeeze out the mixture.
• Squeeze out nuggets of the chicken-egg mixture into the hot pan, and pan-fry them until golden brown. I did 1-2 minutes on each side, then kept flipping them until they turned the color I wanted.
• Note: There are pictures under the "Tips to make the best..." section to demonstrate this step for reference.
• You may have to add more ghee to the pan if it runs out before you're done pan-frying. Once the pieces are all done frying, place them in your 8" cast iron pan (or whatever baking dish you're using) and set it aside.

Make the cheese sauce.

• Preheat your oven to 400 degrees.
• Pour the milk (or cream) into your cooking pot, and bring it to a boil while stirring.
• Once the milk is boiling, slowly stir in the remaining (6oz) cheese.
• Add the mustard, lemon juice, and a dash of sea salt (ASHLEYR for 15% off) to the sauce while still stirring.
• Once it's fully mixed, remove the sauce from heat.

Prepare the dish.

• Pour the cheese sauce over the mac. It may be watery. This is normal and it will thicken while baking.
• Note: There are pictures under the "Tips to make the best..." section to demonstrate what this looks like for reference.
• Top the Mac and Cheese with a thick layer of your breadcrumb mixture.

Bake the dish.

• Place the Mac and Cheese in the oven and bake at 400 degrees for 10 minutes.

Broil the dish.

• Near the end of the 10 minutes, set your oven to broil and watch it closely. Broil for 30-60 seconds, or until the breadcrumbs start to crisp up and brown. Don't set it and forget it at this step! It will burn fast if you don't pay attention.
• Once it's done broiling, remove the Mac and Cheese from the oven and allow it to cool for 10-15 minutes.

Garnish and serve.

• Garnish with freshly chopped chives (do not use if strict carnivore) or whatever you wish.
• This dish is best served and enjoyed fresh, although leftovers can be stored in the fridge in an airtight container for 2-3 days.