Ingredient Notes

• Chicken: Chop the chicken into bite-sized pieces so it cooks quickly and evenly.
• Cajun seasoning: Seasons both the chicken and creamy sauce. You can adjust the amount depending on how spicy you like your pasta.
• Pasta: I used bowtie (farfalle) pasta, but another short pasta shape will work too.
• Onion: Adds flavor to the chicken and vegetable mixture.
• Celery: Gives the dish some texture and is a classic match for Cajun-inspired flavors.
• Bell pepper: Use your favorite sweet bell pepper.
• Cream cheese: Makes the sauce thick and creamy. The recipe uses 4-8 ounces, depending on how creamy you want the sauce.
• Sour cream: Adds creaminess with a slight tang.
• Chicken broth: Forms the base of the sauce and helps you adjust its consistency.
• Milk: Optional, but you can add a little if you want to thin the sauce.
• Oil or butter: Used for cooking the chicken and vegetables.
• Salt and pepper: Season the chicken to taste.

Easy Cajun Pasta Skillet

1. Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
2. Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil as needed.
3. Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer the vegetables to a clean bowl.
4. Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
5. Season the sauce with the remaining Cajun seasoning, adjusting to taste.
6. Add the cooked pasta and stir until coated in the sauce.
7. Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.

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Easy Cajun Chicken Pasta Skillet

Easy Cajun Chicken Pasta Skillet combines tender chicken, pasta and veggies in a rich Cajun cream sauce. Ready in just 35 minutes!

Course Dinner

Cuisine chicken, pasta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 468kcal

Ingredients

• 2 tablespoons oil or butter
• 2 cups chicken chopped
• Salt and pepper to taste
• 1 tablespoon Cajun seasoning
• 3.5 cups dry pasta such as bowtie/farfalle
• 1 small onion diced
• 2 stalks celery diced
• 1 sweet bell pepper diced
• 6 ounces cream cheese softened, as desired
• 1 cup sour cream
• 1/2 cup milk as desired, optional
• 1.5 cups chicken broth as needed

Instructions

• Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
  
• Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil if needed.
  
• Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer vegetables to a bowl.
  
• Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
  
• Season the sauce with the remaining Cajun seasoning, adjusting to taste.
  
• Add the cooked pasta and stir until coated in the sauce.
  
• Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.
  

Notes

What to Serve With Easy Cajun Pasta Skillet

– Garlic bread. There is always sauce left in the bowl and something has to get it.
– A green salad. 
– Roasted broccoli or green beans. Roast them while the chicken cooks and everything finishes at the same time.

Nutrition

Calories: 468kcal | Carbohydrates: 54g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 547mg | Potassium: 554mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2277IU | Vitamin C: 41mg | Calcium: 209mg | Iron: 1mg

More Recipe Ideas

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The post Easy Cajun Pasta Skillet appeared first on The Rockstar Mommy.

Ingredient Notes

• Lasagna noodles: Create the layered structure and shape inside the bundt cake pan.
• Ground beef: Adds hearty flavor and protein to the lasagna fillings.
• Onion: Brings savory flavor to the meat sauce.
• Garlic: Adds rich flavor to the tomato sauce mixture.
• Crushed tomatoes: Forms the base of the homemade marinara sauce.
• Tomato paste: Thickens the sauce and adds deeper flavor.
• Dried basil and oregano: Classic Italian seasoning for the sauce.
• Ricotta cheese: Makes the creamy cheese mixture layer.
• Egg: Helps hold the ricotta mixture together.
• Parmesan cheese: Adds salty, cheesy flavor throughout the lasagna.
• Mozzarella cheese: Creates those gooey cheesy layers everyone loves.
• Fresh parsley: Adds fresh flavor and color for serving.

Bundt Pan Lasagna

1. Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
2. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Simmer the sauce for about 15-20 minutes to allow the flavors to meld.
3. In a bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth and combined.
4. Start by placing a layer of cooked lasagna noodles at the bottom of the greased bundt pan, allowing them to slightly overlap. Press the noodles gently to adhere to the shape of the pan.
5. Spread a thin layer of the ricotta cheese mixture over the noodles.
6. Next, add a layer of the meat sauce. Sprinkle shredded mozzarella cheese over the meat sauce.
7. Trim any noodles that overhang the sides of the bundt pan. Place the half of the cut noodles over the meat sauce. Save the other half of your trimmed noodles for the next layer.
8. Continue layering in the following order: ricotta mixture, meat sauce, mozzarella cheese, the other half of your trimmed noodles.
9. Fold the edges of the noodles over the top.
10. Finish with the remaining meat sauce and mozzarella cheese.
11. Place the bundt pan in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown. Allow the bundt pan lasagna to cool for a few minutes before carefully inverting it onto a serving platter.
12. Use a knife to gently loosen the edges if needed. Garnish with fresh parsley and grated parmesan cheese.

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Bundt Pan Lasagna

If you love classic lasagna but want a fun new way to serve it, this Bundt Pan Lasagna is such a great recipe for family dinner or even a lasagna party with friends.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 542kcal

Ingredients

• 14 lasagna noodles cooked according to package instructions
• 1 pound ground beef or a mix of beef and pork
• 1 small onion finely chopped
• 2 cloves garlic minced
• 28 oz crushed tomatoes
• 6 oz tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes adjust to taste
• 1 cup ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish

Instructions

• Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
  
• Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Simmer the sauce for about 15-20 minutes to allow the flavors to meld.
  
• In a bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth and combined.
  
• Start by placing a layer of cooked lasagna noodles at the bottom of the greased bundt pan, allowing them to slightly overlap. Press the noodles gently to adhere to the shape of the pan.
  
• Spread a thin layer of the ricotta cheese mixture over the noodles.
  
• Next, add a layer of the meat sauce. Sprinkle shredded mozzarella cheese over the meat sauce.
  
• Trim any noodles that overhang the sides of the bundt pan. Place the half of the cut noodles over the cheese. Save the other half of trimmed noodles for the next layer
  
• Continue layering in the following order: ricotta mixture, meat sauce, mozzarella cheese, and trimmed noodles.
  
• Fold the edges of the noodles over the top.
  
• Finish with the remaining meat sauce and mozzarella cheese.
  
• Place the bundt pan in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
  
• Allow the bundt pan lasagna to cool for a few minutes before carefully inverting it onto a serving platter. Use a knife to gently loosen the edges if needed. Garnish with fresh parsley and grated parmesan cheese.
  

Nutrition

Calories: 542kcal | Carbohydrates: 52g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 751mg | Potassium: 867mg | Fiber: 5g | Sugar: 9g | Vitamin A: 946IU | Vitamin C: 15mg | Calcium: 310mg | Iron: 4mg

The post Bundt Pan Lasagna appeared first on The Rockstar Mommy.

Ingredient Notes

• frozen homestyle meatballs: A quick shortcut, or swap in homemade meatballs or turkey meatballs.
• egg noodles: These pasta noodles cook right in the pot and soak up all the creamy sauce.
• mushrooms, sliced: Adds earthy flavor and great texture to the dish.
• dry mustard: Brings a subtle tangy depth that balances the sour cream.
• garlic powder: Builds savory flavor without the fuss of fresh cloves.
• Worcestershire sauce: Adds a rich umami kick to the broth.
• beef broth: The liquid base the noodles need to cook under pressure.
• sour cream: Stirred in at the end to create that velvety sauce.

Instant Pot Meatball Stroganoff

1. Place the frozen meatballs in a single layer at the bottom of the pot of your Instant Pot or electric pressure cooker.
2. Top the meatballs with the egg noodles and then the sliced mushrooms.
3. Sprinkle the dry mustard, garlic powder, salt, and black pepper over everything. Add the Worcestershire sauce.
4. Pour the beef broth over all the ingredients. Do not stir—this is important to prevent the noodles from sticking to the bottom of the pot.
5. Place the lid on the pressure cooker and set the valve to sealing. Set it to “Manual” or “Pressure Cook” for 5 minutes. When the cook cycle is complete, do a quick release of the pressure.
6. Stir the sour cream into the pasta until everything is coated in that gorgeous, creamy sauce.
7. Serve immediately and enjoy!

More Recipe Ideas

Easy Instant Pot Chili

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Instant Pot Broccoli

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Instant Pot Meatball Stroganoff

If you’re looking for a quick meal that feels like a warm hug on a busy weeknight, this Instant Pot Meatball Stroganoff recipe is just for you!

Course Dinner

Cuisine Instant Pot, pasta

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 625kcal

Equipment

• Instant Pot

Ingredients

• 32 ounce package frozen homestyle meatballs
• 16 ounce package egg noodles
• 8 ounce package mushrooms sliced
• 2 teaspoons dry mustard
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons Worcestershire sauce
• 48 ounce carton beef broth
• 1 ½ cup sour cream

Instructions

• Place the frozen meatballs in a single layer at the bottom of the pot of your Instant Pot or electric pressure cooker.
  
• Top the meatballs with the egg noodles and then the sliced mushrooms.
  
• Sprinkle the dry mustard, garlic powder, salt, and black pepper over everything. Add the Worcestershire sauce.
  
• Pour the beef broth over all the ingredients. Do not stir—this is important to prevent the noodles from sticking to the bottom of the pot.
  
• Place the lid on the pressure cooker and set the valve to sealing. Set it to “Manual” or “Pressure Cook” for 5 minutes. When the cook cycle is complete, do a quick release of the pressure.
  
• Stir the sour cream into the pasta until everything is coated in that gorgeous, creamy sauce. Serve immediately and enjoy!
  

Nutrition

Calories: 625kcal | Carbohydrates: 44g | Protein: 32g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 155mg | Sodium: 457mg | Potassium: 988mg | Fiber: 2g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 3mg

The post Instant Pot Meatball Stroganoff appeared first on The Rockstar Mommy.

The beauty of pasta salad is how flexible it is—you can add your favorite pasta shape, homemade Italian dressing, or whatever fresh herbs you have on hand. It’s a great choice when you want a refreshing, classic Italian pasta salad that everyone will love.

Ingredient Notes

• Rotini Pasta – A short pasta shape with ridges that hold onto dressing for best results.
• Red Bell Peppers – Add a sweet crunch and vibrant color.
• Yellow Bell Peppers – Bright and mild, a key ingredient for a balanced flavor.
• Green Bell Pepper – A slightly sharper taste for bold flavor.
• Cucumber – Keeps the salad light, fresh, and hydrating.
• Black Olives – Salty and earthy, a classic pasta salad ingredient.
• Cherry Tomatoes – Juicy cherry tomatoes give a burst of sweetness.
• Mozzarella Cheese – Fresh mozzarella balls or cubes add creaminess.
• Garlic powder – A subtle flavor boost without overpowering fresh vegetables.
• Parmesan Cheese – Brings a nutty, salty finish to the dish.
• Italian Dressing – Use a bottle of Italian dressing from the grocery store or your own Italian dressing for homemade flavor.

Classic Italian Pasta Salad

1. Cook pasta until al dente, according to package directions. Drain and rinse in cold water. Drain well, and set aside.
2. Cut up vegetables to equal about 3 cups total. You can use more or less of your favorite.
3. In a large bowl, combine all ingredients and mix until thoroughly combined. If desired, add more parmesan on top before serving.

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Classic Italian Pasta Salad Recipe

This Classic Italian Pasta Salad Recipe comes together in under 30 minutes and makes the perfect side dish for picnics, potlucks, or weeknight dinners.

Course Salad, Side Dish

Cuisine Italian

Keyword summer salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 235kcal

Ingredients

• 8 ounces spiral pasta
• 3/4 cup diced red bell peppers
• 3/4 cup diced yellow bell peppers
• 3/4 cup diced green bell peppers
• 3/4 diced cucumbers
• 1/3 cup sliced pitted ripe olives
• 1 cup halved cherry tomatoes
• 1/2 cup cubed mozzarella cheese
• 1/8 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• 1 cup Italian dressing

Instructions

• Cook pasta until al dente, according to package directions. Drain and rinse in cold water. Drain well, and set aside.
  
• Cut up vegetables to equal about 3 cups total. You can use more or less of your favorite.
  
• In a large bowl, combine all ingredients and mix until thoroughly combined. If desired, add more parmesan on top before serving.
  

Nutrition

Calories: 235kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 484mg | Potassium: 264mg | Fiber: 2g | Sugar: 6g | Vitamin A: 735IU | Vitamin C: 60mg | Calcium: 86mg | Iron: 1mg

The post Classic Italian Pasta Salad appeared first on The Rockstar Mommy.

All you need is a few simple ingredients, and your crockpot will do the rest. Whether you’re making dinner for the family or prepping ahead for busy days, this recipe is a comforting classic you’ll want to make again and again.

Ingredient Notes

• boneless skinless chicken breasts – A lean and protein-rich base that becomes juicy and tender after slow cooking.
• rigatoni pasta – Holds up well in creamy sauces; cook to al dente for best texture.
• Buffalo Wild Wings Parmesan Garlic Sauce – The star of the show! Packs tons of garlic flavor with a parmesan kick.
• cream cheese – Helps thicken the sauce mixture and adds creamy texture.
• heavy cream – Makes the sauce extra rich and velvety.
• whole milk – Lightens the sauce just enough while keeping it smooth and creamy.
• parmesan cheese – Adds savory depth and enhances the garlic parmesan flavor.
• fresh parsley – Brightens up the dish and adds a fresh pop of color.
• salt – Brings out the flavor of the chicken and sauce.
• black pepper – Adds just enough spice to balance the creamy sauce.

Don’t forget to pack your leftovers for lunch! We love these lunchboxes!

How to Make Slow Cooker Garlic Parmesan Chicken and Pasta

1. Add cubed chicken to crockpot, season chicken with salt and black pepper.
2. Top chicken with parmesan garlic sauce, cream cheese, heavy cream, and milk.
   Stir all together and cook on low for 6 hours.
3. Cook pasta just until it reaches al dente and drain. Add cooked pasta into the cooked parmesan garlic chicken.
4. Stir and cook on low for an additional 30 minutes.
5. Top with shaved parmesan cheese and parsley before serving.

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Slow Cooker Garlic Parmesan Chicken and Pasta

Craving something creamy, garlicky, and savory? This Slow Cooker Parmesan Garlic Chickenand Pasta is the perfect dish to hit the spot.

Course Casserole, Dinner

Cuisine chicken, Crockpot, pasta, Slow Cooker

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8

Calories 680kcal

Ingredients

• 24 oz Chicken Breast (about 3 chicken breast) cut into small cubes
• 16 oz. Rigatoni Pasta
• 20 oz. Buffalo Wild Wings Parmesan Garlic Sauce
• 8 oz. Cream Cheese Cubed
• 1 cup Heavy Cream
• 1 cup Milk
• ½ cup Parmesan cheese
• 1 tablespoon Parsley
• 2 teaspoons Salt
• 2 teaspoons Black Pepper

Instructions

• Add cubed chicken to crockpot, season chicken with salt and black pepper.
  
• Top chicken with parmesan garlic sauce, cream cheese, heavy cream, and milk.Stir all together and cook on low for 6 hours.
  
• Cook pasta just until it reaches al dente and drain. Add cooked pasta into the cooked parmesan garlic chicken.
  
• Stir and cook on low for an additional 30 minutes.
  
• Top with shaved parmesan cheese and parsley before serving.
  

Nutrition

Calories: 680kcal | Carbohydrates: 56g | Protein: 32g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1609mg | Potassium: 660mg | Fiber: 2g | Sugar: 13g | Vitamin A: 788IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 1mg

The post Slow Cooker Garlic Parmesan Chicken and Pasta appeared first on The Rockstar Mommy.

15 Must Try Gnocchi Recipes

Vegan Gnocchi Soup – This gnocchi soup is completely vegan, and also completely delicious! 

Pumpkin Gnocchi – This gnocchi recipe has a fantastic fall flavor element with the addition of pumpkin! It is so cozy!

Creamy Chicken and Gnocchi Soup – This chicken and gnocchi soup is so creamy. Make it anytime you need a dish of comfort!

Creamy Pesto Gnocchi – This gnocchi is made for pesto lovers! They are going to crave this recipe for weeks after trying it!

Nutmeg Gnocchi with Clove Stroganoff – Adding nutmeg to gnocchi is a warm and wonderful idea. You will love how this dish compliments stroganoff!

Fried Gnocchi with Feta – There is nothing quite like fried gnocchi! This recipe pairs it with feta and creates a perfect combination!

Gnocchi Alfredo – Love alfredo? Then take note of this recipe. It is so easy to make and yet so completely wonderful!

Sheet Pan Gnocchi with Roasted Veggies – Toss some gnocchi onto a sheet pan with some veggies and in no time you will have a family meal that is roasted to perfection!

Gnocchi with Asparagus and Cream Sauce – This gnocchi recipe is like no other. The asparagus and cream sauce are the perfect compliment!

Homemade Gnocchi – Have you ever tried making homemade gnocchi? This recipe walks you through how to do it with ease!

Instant Pot Gnocchi Soup – This instant pot gnocchi soup is fast, fresh and so flavorful! I know you are going to love this.

Baked Gnocchi with Tomatoes – Simple baked gnocchi with tomatoes is such a great family meal for the summer when you have an abundance of fresh tomatoes!

Brown Butter Gnocchi with Lemon Pepper – Lemon pepper and brown butter gnocchi is the ultimate family meal that feels incredibly fancy!

Sweet Potato Gnocchi – If you love sweet potatoes, then this recipe is just what you need for dinner tonight.

Spicy Sausage and Cauliflower Gnocchi Soup – Spicy sausage is such a great way to get your gnocchi fix without loading up on carbs! This soup is the ultimate cold weather dinner option.

The post 15 Must Try Gnocchi Recipes appeared first on The Rockstar Mommy.

With sharp cheddar, smoked gouda, and Monterey Jack, this recipe offers a symphony of cheese flavors that combine for the creamiest sauce in just a few minutes of high-pressure cooking. No need to wait over a stovetop — this gouda mac is ready in a fraction of the time, perfect as a main or a side dish. Whether you’re craving comfort or cooking for a crowd, this delicious meal will soon become a regular in your recipe rotation.

How to make Pressure Cooker Smoked Gouda Mac and Cheese

1. Into the pot of an electric pressure cooker, place the macaroni, water, butter, salt, ground mustard, and smoked paprika. Stir to distribute the seasonings.
2. Cover the electric pressure cooker and set the valve to “sealing.”
3. Program the pressure cooker using the “manual” or “pressure cook” function for 4 minutes. When the cooking cycle is completed, perform a quick release of the pressure. Carefully remove the lid.
4. Stir in the evaporated milk, smoke gouda, and monterey jack. If using, also add the white cheddar. Stir until the cheeses are melted. The sauce will thicken as it rests.

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Instant Pot Smoked Gouda Mac and Cheese

If you're looking for a family favorite cheese recipe with minimal cleanup, this Instant Pot Smoked Gouda Mac and Cheese is a must-try.

Course Side Dish

Cuisine Instant Pot, pasta

Keyword cheese, Cheesy, Pressure cooker

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 9 minutes minutes

Servings 6

Calories 720kcal

Ingredients

• 16 ounce box macaroni pasta
• 4 cups water
• 4 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon ground mustard
• ½ teaspoon smoked paprika
• 5 ounce can evaporated milk
• 16 ounces smoked gouda cheese shredded
• 2 cups shredded monterey jack
• 8 ounces white cheddar shredded, optional

Instructions

• Into the pot of an electric pressure cooker, place the macaroni, water, butter, salt, ground mustard, and smoked paprika. Stir to distribute the seasonings.
• Cover the electric pressure cooker and set the valve to “sealing.”
• Program the pressure cooker using the “manual” or “pressure cook” function for 4 minutes. When the cooking cycle is completed, perform a quick release of the pressure. Carefully remove the lid.
• Stir in the evaporated milk, smoke gouda, and monterey jack. If using, also add the white cheddar. Stir until the cheeses are melted. The sauce will thicken as it rests.

Nutrition

Calories: 720kcal | Carbohydrates: 584g | Protein: 48g | Fat: 25g | Saturated Fat: 3214g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 184mg | Sodium: 1578mg | Potassium: 399mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1466IU | Vitamin C: 0.5mg | Calcium: 1163mg | Iron: 2mg

The post Instant Pot Smoked Gouda Mac and Cheese appeared first on The Rockstar Mommy.

• Vegan Gnocchi Soup by Serene Trail – This gnocchi soup is completely vegan, and also completely delicious! 
• Pumpkin Gnocchi by In the Playroom – This gnocchi recipe has a fantastic fall flavor element with the addition of pumpkin! It is so cozy!
• Creamy Chicken and Gnocchi Soup by The Healthy Epicurean – This chicken and gnocchi soup is so creamy. Make it anytime you need a dish of comfort!
• Creamy Pesto Gnocchi by The Forked Spoon – This gnocchi is made for pesto lovers! They are going to crave this recipe for weeks after trying it!
• Nutmeg Gnocchi with Clove Stroganoff by The Spice Train – Adding nutmeg to gnocchi is a warm and wonderful idea. You will love how this dish compliments stroganoff!
• Fried Gnocchi with Feta by Knife and Soul – There is nothing quite like fried gnocchi! This recipe pairs it with feta and creates a perfect combination!
• Gnocchi Alfredo by Shugary Sweets – Love alfredo? Then take note of this recipe. It is so easy to make and yet so completely wonderful!
• Sheet Pan Gnocchi with Roasted Veggies by Dancing Through the Rain – Toss some gnocchi onto a sheet pan with some veggies and in no time you will have a family meal that is roasted to perfection!
• Gnocchi with Asparagus and Cream Sauce by Delightful Plate – This gnocchi recipe is like no other. The asparagus and cream sauce are the perfect compliment!
• Homemade Gnocchi by Platter Talk – Have you ever tried making homemade gnocchi? This recipe walks you through how to do it with ease!
• Instant Pot Gnocchi Soup by The Instant Pot Table – This instant pot gnocchi soup is fast, fresh and so flavorful! I know you are going to love this.
• Baked Gnocchi with Tomatoes by I Heart Vegetables – Simple baked gnocchi with tomatoes is such a great family meal for the summer when you have an abundance of fresh tomatoes!
• Brown Butter Gnocchi with Lemon Pepper by Pypers Kitchen – Lemon pepper and brown butter gnocchi is the ultimate family meal that feels incredibly fancy!
• Sweet Potato Gnocchi by Oh Sweet Culture Shock – If you love sweet potatoes, then this recipe is just what you need for dinner tonight.
• Spicy Sausage and Cauliflower Gnocchi Soup by A Paige of Positivity – Spicy sausage is such a great way to get your gnocchi fix without loading up on carbs! This soup is the ultimate cold weather dinner option.

The post Must Try Gnocchi Recipes appeared first on The Rockstar Mommy.

This mac and cheese is a vegetarian dish that can be enjoyed as a hearty and comforting main meal or as a tasty side dish. 

Cajun Mac and Cheese

1. Preheat oven to 350F. Grease a 9″ x 13″ casserole dish and set aside.
2. Cook the elbow noodles according to package directions.
3. While the noodles are cooking, whisk together the milk, heavy whipping cream and eggs until well-combined.
4. Beat in the paprika, 2 teaspoon of the basil, 2 teaspoons of the cajun seasoning, salt and pepper, to taste.
5. Once the noodles are cooked, add immediately into the milk mixture.
6. Add 4 cups of the cheese and stir to coat the noodles in the cheese-milk mixture.
7. Pour the mac and cheese mixture into the prepared casserole dish.
8. Top with remaining 2 cups of cheese and follow with the remaining 1 teaspoon each of basil and cajun seasoning.
9. Cover the casserole dish with tinfoil and bake for 35 minutes.
10. Remove the tinfoil and continue baking until the cheese is completely melted.

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Cajun Mac and Cheese

Cajun Mac and Cheese is a flavorful oven-baked mac and cheese seasoned with paprika, basil, and cajun seasoning mixed delicious cheese.

Course Dinner

Cuisine pasta

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 677kcal

Ingredients

• 3 cups uncooked Elbow Noodles
• 1 cup Milk
• 1 cup Heavy Whipping Cream
• 2 Eggs
• 1 teaspoon Paprika
• 1 Tablespoon Dried Basil divided
• 1 Tablespoons Cajun Seasoning divided
• Salt and Pepper to taste
• 6 cups Cheese we used a mix of Colby Jack and Spicy Monterey Jack

Instructions

• Preheat oven to 350F. Grease a 9″ x 13″ casserole dish and set aside.
• Cook the elbow noodles according to package directions.
• While the noodles are cooking, whisk together the milk, heavy whipping cream and eggs until well-combined.
• Beat in the paprika, 2 teaspoon of the basil, 2 teaspoons of the cajun seasoning, salt and pepper, to taste.
• Once the noodles are cooked, add immediately into the milk mixture.
• Add 4 cups of the cheese and stir to coat the noodles in the cheese-milk mixture.
• Pour the mac and cheese mixture into the prepared casserole dish.
• Top with remaining 2 cups of cheese and follow with the remaining 1 teaspoon each of basil and cajun seasoning.
• Cover the casserole dish with tinfoil and bake for 35 minutes.
• Remove the tinfoil and continue baking until the cheese is completely melted.

Nutrition

Calories: 677kcal | Carbohydrates: 44g | Protein: 30g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 596mg | Potassium: 306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1934IU | Vitamin C: 0.3mg | Calcium: 685mg | Iron: 2mg

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Enjoy a comforting bowl of these Cafeteria Noodles alongside a green salad or crusty bread. 

Cafeteria Noodles

1. Bring chicken broth and bouillon to a boil over medium-high heat in a large skillet or pot. 
2. Add egg noodles and return the liquid to a boil. Simmer for 1-2 minutes. Stir in the cream of chicken soup and, again, return the mixture a boil, simmering 1-2 minutes. 
3. Stir in the butter. Cover the pot with a lid and remove from heat. 
4. Leave the noodles to sit for 20 minutes, until most of the liquid has been absorbed and the noodles are soft and creamy. 
5. Garnish with black pepper and chopped parsley. Serve immediately.

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Cafeteria Noodles

Cafeteria Noodles have become a TikTok sensation. While there are many variations in circulation, I’ve opted for simple an quick easy version. Enjoy a comforting bowl of these Cafeteria Noodles alongside a green salad or crusty bread. 

Course Dinner

Cuisine casserole, Family Favorite, pasta

Keyword tik tok

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 530kcal

Ingredients

• 6 cups chicken stock or chicken broth
• 1 teaspoon bouillon granules or bouillon paste* – see notes
• 12 oz. bag of wide egg noodles
• 21 oz. cans cream of chicken soup 2 (10.5 oz) cans
• ½ cup unsalted butter
• Fresh cracked black pepper, to taste
• Freshly chopped parsley for garnish

Instructions

• Bring chicken broth and bouillon to a boil over medium-high heat in a large skillet or pot.
• Add egg noodles and return the liquid to a boil. Simmer for 1-2 minutes. Stir in the cream of chicken soup and, again, return the mixture a boil, simmering 1-2 minutes.
• Stir in the butter. Cover the pot with a lid and remove from heat.
• Leave the noodles to sit for 20 minutes, until most of the liquid has been absorbed and the noodles are soft and creamy.
• Garnish with black pepper and chopped parsley. Serve immediately.

Nutrition

Calories: 530kcal | Carbohydrates: 56g | Protein: 17g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1134mg | Potassium: 445mg | Fiber: 2g | Sugar: 5g | Vitamin A: 696IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 3mg

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