Add the ground chicken, eggs, and a pinch of salt to a food processor and blend until a smooth paste forms.

Transfer the mixture to a freezer bag or piping bag, snip off a small corner, and refrigerate for at least 10 minutes or freeze briefly until firm.

Bring a pot of salted water to a gentle simmer. Pipe small pieces of the chicken mixture directly into the water.

Cook for 2 to 3 minutes, until the pieces float to the surface, then remove and drain on paper towels.

In a saucepan or double boiler over medium heat, bring the heavy cream to a gentle simmer.

Slowly whisk in the shredded cheese until melted and smooth. Add a small amount of water if a thinner sauce is desired.

Season the cheese sauce with salt, pepper, and optional mustard.

Gently combine the cooked chicken “macaroni” with the cheese sauce in an oven safe dish.

In a separate bowl, mix the crushed pork rinds and Parmesan cheese. Sprinkle evenly over the top.

Bake at 400°F for 10 to 15 minutes, or broil for 30 to 60 seconds, watching closely to prevent burning.

Let cool slightly before serving.