20 Delicious High Carb Recipes for Energy Boost

Packing your meals with high-carb goodness doesn’t have to be boring! Whether you’re fueling up for a busy day or just craving some comfort food, our roundup of 20 Delicious High Carb Recipes for Energy Boost is here to inspire your kitchen adventures. From hearty breakfasts to satisfying dinners, these dishes are sure to keep your energy levels high and your taste buds happy. Let’s dive in!

Classic Homemade Mac and Cheese

This creamy, comforting dish is a staple in American households. Toss aside the boxed versions; homemade mac and cheese is simpler than you think.

Ingredients

• For the pasta:
  • 8 oz elbow macaroni
  • 4 cups water
  • 1 tsp salt
• For the cheese sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Boil water in a large pot. Add salt and macaroni. Cook for 8 minutes, stirring occasionally. Drain and set aside.
2. In the same pot, melt butter over medium heat. Whisk in flour until smooth, about 1 minute.
3. Gradually add milk, whisking constantly to avoid lumps. Cook until slightly thickened, about 3 minutes.
4. Reduce heat to low. Stir in cheddar cheese until melted and smooth. Season with salt and pepper.
5. Add cooked macaroni to the cheese sauce. Stir until evenly coated.
6. Serve immediately for a creamy texture, or bake at 350°F for 15 minutes for a crispy top.

Enjoy the velvety cheese sauce clinging to each noodle. For a twist, mix in crispy bacon or top with breadcrumbs before baking.

Fluffy Buttermilk Pancakes with Maple Syrup

Just about everyone loves waking up to a stack of warm, fluffy pancakes. This buttermilk version, drizzled with maple syrup, is a breakfast classic that’s both simple and satisfying.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
• For serving:
  • Maple syrup, to taste

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix buttermilk, egg, and melted butter until combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
5. Let the batter rest for 5 minutes to activate the baking soda and powder.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip and cook until golden brown, about 1-2 minutes more.
9. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Yield pancakes that are light and airy with a slight tang from the buttermilk. For a twist, top with fresh berries or a dollop of whipped cream alongside the maple syrup.

Garlic Butter Mashed Potatoes

Forget bland sides; these garlic butter mashed potatoes redefine comfort food. Creamy, rich, and packed with flavor, they’re a game-changer for any meal.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup whole milk
  • 4 tbsp unsalted butter
• For the garlic butter:
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter

Instructions

1. Place the quartered potatoes in a large pot. Cover with cold water by 1 inch.
2. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are fork-tender.
3. While potatoes cook, melt 2 tbsp butter in a small skillet over medium heat. Add minced garlic. Cook for 1-2 minutes, until fragrant. Remove from heat.
4. Drain the potatoes well. Return them to the pot.
5. Add the remaining 2 tbsp butter and milk to the potatoes. Mash until smooth.
6. Stir in the garlic butter. Season with salt to taste.
7. For extra creaminess, warm the milk before adding it to the potatoes.
8. To avoid gluey potatoes, do not over-mash; stop once they’re smooth.
9. For a richer flavor, use roasted garlic instead of minced.

Creamy and fluffy, these mashed potatoes have a bold garlic butter flavor that stands out. Serve them topped with extra melted butter and a sprinkle of chives for a visually appealing finish.

Sweet Potato and Black Bean Burritos

Nothing beats the hearty combo of sweet potatoes and black beans wrapped in a warm tortilla. Perfect for a quick dinner or meal prep, these burritos are both nutritious and satisfying.

Ingredients

• For the filling:
  • 2 cups diced sweet potatoes
  • 1 tbsp olive oil
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt to taste
• For assembly:
  • 4 large flour tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup salsa
  • 1/4 cup chopped cilantro

Instructions

1. Preheat oven to 400°F.
2. Toss sweet potatoes with olive oil, cumin, chili powder, and salt on a baking sheet.
3. Roast for 25 minutes until tender, stirring halfway for even cooking.
4. Warm black beans in a saucepan over medium heat for 5 minutes.
5. Combine roasted sweet potatoes and warmed black beans in a bowl.
6. Heat tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
7. Divide the sweet potato and black bean mixture among the tortillas.
8. Sprinkle cheese over the filling, then add salsa and cilantro.
9. Fold the sides of the tortillas in, then roll up tightly from the bottom.
10. Serve immediately or wrap in foil and keep warm in the oven at 200°F until ready to serve.

Outstanding in flavor, these burritos offer a creamy texture from the sweet potatoes and a slight crunch from the tortilla. Try serving with a side of guacamole or a dollop of sour cream for extra richness.

Honey Glazed Carrots with Brown Sugar

Ready to elevate your side dish game? These honey glazed carrots with brown sugar are a sweet, savory treat that pairs perfectly with any main.

Ingredients

• For the carrots:
  • 1 lb carrots, peeled and sliced into 1/2-inch pieces
  • 2 tbsp unsalted butter
  • 1/4 cup water
• For the glaze:
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large skillet, melt butter over medium heat.
2. Add carrots and water to the skillet. Cover and cook for 5 minutes, stirring occasionally.
3. Uncover and cook for another 5 minutes, or until water has evaporated and carrots are tender.
4. Reduce heat to low. Add honey, brown sugar, salt, and pepper to the skillet.
5. Stir to coat the carrots evenly. Cook for 2 minutes, or until glaze thickens slightly.
6. Remove from heat and let stand for 2 minutes before serving.

Amazingly tender with a glossy, sticky-sweet coating, these carrots are a hit. Try garnishing with fresh thyme for an aromatic twist.

Cheesy Baked Ziti with Ricotta

Deliciously comforting, this Cheesy Baked Ziti with Ricotta is a crowd-pleaser. Perfect for weeknight dinners or potlucks, it’s hearty and satisfying.

Ingredients

• For the pasta:
  • 1 lb ziti pasta
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • Salt to taste
• For the cheese mixture:
  • 15 oz ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of water to a boil. Add 1 tbsp salt and the ziti pasta. Cook according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
4. Add 1 can crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and salt to taste. Simmer for 10 minutes, stirring occasionally.
5. In a bowl, mix 15 oz ricotta cheese, 1 egg, 1/4 cup grated Parmesan, salt, and pepper until well combined.
6. In a large baking dish, layer half the cooked ziti, half the sauce, and half the ricotta mixture. Repeat layers. Top with 2 cups shredded mozzarella.
7. Bake for 25 minutes or until bubbly and golden on top.
8. Let stand for 5 minutes before serving.

Mouthwatering and creamy, this baked ziti is a cheesy delight. Serve with a side of garlic bread for a complete meal.

Homemade Soft Pretzels with Mustard Dip

Warm, soft pretzels with a tangy mustard dip are a crowd-pleaser. Perfect for game day or a cozy night in, they’re easier to make than you think.

Ingredients

For the Pretzels:

• 1 1/2 cups warm water (110°F)
• 1 tbsp sugar
• 2 tsp salt
• 1 package active dry yeast
• 4 1/2 cups all-purpose flour
• 2 tbsp unsalted butter, melted
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tbsp water
• Coarse salt for sprinkling

For the Mustard Dip:

• 1/2 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 tbsp honey
• 1 tsp apple cider vinegar

Instructions

1. In a large bowl, combine warm water, sugar, and salt. Sprinkle yeast on top. Let sit for 5 minutes until frothy.
2. Stir in flour and melted butter until a dough forms. Knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
4. Preheat oven to 450°F. Line 2 baking sheets with parchment paper.
5. Bring 10 cups water and baking soda to a boil in a large pot.
6. Divide dough into 8 pieces. Roll each into a 24-inch rope and form into a pretzel shape.
7. Boil each pretzel for 30 seconds. Remove with a slotted spoon and place on baking sheets.
8. Brush pretzels with egg wash and sprinkle with coarse salt. Bake for 12-14 minutes until golden brown.
9. For the dip, whisk together mayonnaise, mustard, honey, and vinegar in a small bowl.
10. Serve pretzels warm with mustard dip on the side.

Delightfully chewy with a golden crust, these pretzels are best enjoyed fresh. Try serving them with a cold beer for the ultimate pairing.

Garlic Bread with Mozzarella and Herbs

Warm, buttery garlic bread gets a cheesy upgrade with mozzarella and a sprinkle of herbs. Perfect for pairing with pasta or enjoying on its own, this dish is a crowd-pleaser.

Ingredients

– 1 loaf French bread, sliced in half lengthwise
– 1/2 cup unsalted butter, softened
– 4 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
– 1 tsp dried oregano
– 1/2 tsp salt
– 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Line a baking sheet with aluminum foil.
2. In a small bowl, mix softened butter, minced garlic, parsley, oregano, and salt until well combined.
3. Spread the garlic butter mixture evenly over the cut sides of the French bread.
4. Sprinkle shredded mozzarella cheese over the buttered bread.
5. Place the bread on the prepared baking sheet and bake for 10-12 minutes, or until the cheese is bubbly and slightly golden.
6. For a crispier crust, broil for an additional 1-2 minutes, watching closely to prevent burning.
7. Remove from oven and let cool for 2 minutes before slicing.

You’ll love the crispy edges and gooey cheese center. Try serving it with a side of marinara sauce for dipping.

Banana Bread with Walnuts and Chocolate Chips

Grab your mixing bowls because this banana bread is a game-changer. Perfectly moist with crunchy walnuts and melty chocolate chips, it’s a no-brainer for any occasion.

Ingredients

• For the batter:
  • 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
• For the mix-ins:
  • 1/2 cup walnuts, chopped
  • 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, mix mashed bananas and melted butter until combined.
3. Add sugar, eggs, and vanilla extract to the banana mixture. Stir well.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet ingredients. Do not overmix.
6. Gently fold in walnuts and chocolate chips.
7. Pour batter into the prepared loaf pan. Smooth the top with a spatula.
8. Bake for 60 minutes, or until a toothpick inserted comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Delight in every slice of this banana bread, where the crunch of walnuts meets the sweetness of chocolate. Serve warm with a dollop of whipped cream for an extra treat.

Vegetable Fried Rice with Soy Sauce

Forget takeout, this Vegetable Fried Rice with Soy Sauce is a quick, flavorful dish you can whip up in no time. Perfect for using up leftover rice and veggies.

Ingredients

• For the rice: 2 cups cooked white rice (day-old, cold)
• For the vegetables: 1 cup mixed vegetables (carrots, peas, corn), 1 tbsp vegetable oil
• For the sauce: 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar
• For garnish: 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add 1 cup mixed vegetables to the skillet. Stir-fry for 3 minutes until slightly softened.
3. Push vegetables to one side of the skillet. Crack 2 eggs into the empty space. Scramble until fully cooked, about 2 minutes.
4. Mix the eggs with the vegetables. Add 2 cups cold, cooked rice. Break up any clumps with a spatula.
5. Pour 2 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp sugar over the rice. Stir well to combine. Cook for 2 more minutes.
6. Remove from heat. Garnish with sliced green onions.

This dish is all about texture—chewy rice, crisp veggies, and fluffy eggs. Serve it straight from the skillet for a rustic touch.

Classic New York-Style Pizza Dough

Everyone knows a great pizza starts with the dough. This New York-style version is chewy, thin, and crisp. Perfect for your next pizza night.

Ingredients

• For the dough:
• 4 cups bread flour
• 1 1/2 tsp salt
• 1 tsp sugar
• 1 1/2 cups warm water (110°F)
• 2 tbsp olive oil
• 2 1/4 tsp active dry yeast

Instructions

1. In a large bowl, mix flour, salt, and sugar.
2. In a separate bowl, dissolve yeast in warm water. Wait 5 minutes until frothy.
3. Add olive oil to yeast mixture. Stir well.
4. Pour wet ingredients into dry ingredients. Mix until a shaggy dough forms.
5. Knead dough on a floured surface for 10 minutes until smooth and elastic.
6. Place dough in a greased bowl. Cover with a damp cloth. Let rise in a warm place for 1 hour or until doubled in size.
7. Punch down dough. Divide into 2 balls. Let rest for 15 minutes.
8. Preheat oven to 475°F with a pizza stone or inverted baking sheet inside.
9. Roll out dough on a floured surface to a 12-inch circle. Transfer to a parchment-lined peel or baking sheet.
10. Add toppings. Slide pizza onto the hot stone. Bake for 12-15 minutes until crust is golden and cheese is bubbly.

Dough turns golden with a crisp bottom and chewy interior. Serve with a sprinkle of red pepper flakes for extra heat.

Sweet Cornbread with Honey Butter

Ready to whip up a classic that’s both sweet and savory? This Sweet Cornbread with Honey Butter is a crowd-pleaser, perfect for any meal or as a standalone treat.

Ingredients

• For the cornbread:
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg
• For the honey butter:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp honey

Instructions

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, beat the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
5. Pour the batter into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cornbread bakes, make the honey butter. In a small bowl, mix the softened butter and honey until smooth.
7. Let the cornbread cool for 5 minutes before slicing. Serve warm with a generous spread of honey butter.

Crumbly yet moist, this cornbread pairs beautifully with the creamy sweetness of honey butter. Try it alongside chili or as a base for a unique bread pudding.

Cheesy Scalloped Potatoes with Thyme

Mouthwatering and creamy, this dish combines thinly sliced potatoes with a rich cheese sauce, baked to perfection. Thyme adds a subtle earthy flavor that complements the cheese beautifully.

Ingredients

– For the potatoes:
– 2 lbs Yukon Gold potatoes, thinly sliced
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– For the sauce:
– 2 cups heavy cream
– 1 cup grated Gruyère cheese
– 1/2 cup grated Parmesan cheese
– 1 tbsp fresh thyme leaves
– 1 garlic clove, minced

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. Layer half of the potato slices in the dish. Sprinkle with half the salt and pepper.
3. In a saucepan, combine heavy cream, Gruyère, Parmesan, thyme, and garlic. Heat over medium until cheese melts, about 5 minutes. Tip: Stir constantly to prevent burning.
4. Pour half of the cheese sauce over the potatoes. Repeat layers with remaining potatoes and sauce.
5. Cover with foil and bake for 45 minutes. Tip: Foil prevents the top from browning too quickly.
6. Remove foil and bake for another 15 minutes until top is golden and potatoes are tender. Tip: Test doneness by piercing a potato with a fork.
7. Let stand for 10 minutes before serving.

Just out of the oven, these potatoes are irresistibly creamy with a golden, bubbly top. Serve alongside roasted chicken or as a hearty vegetarian main.

Peanut Butter and Jelly French Toast

Craving a twist on breakfast classics? Peanut Butter and Jelly French Toast combines comfort with creativity. Perfect for lazy weekends or quick weekday treats.

Ingredients

• For the batter:
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
• For the filling:
  • 4 slices bread
  • 1/4 cup peanut butter
  • 1/4 cup jelly (any flavor)
• For cooking:
  • 2 tbsp butter
  • Maple syrup, for serving

Instructions

1. Whisk eggs, milk, vanilla, and cinnamon in a shallow bowl until fully combined.
2. Spread peanut butter and jelly on two slices of bread. Top with the remaining slices to make two sandwiches.
3. Heat a large skillet over medium heat. Add 1 tbsp butter, melting until it bubbles.
4. Dip each sandwich into the egg mixture, coating both sides evenly. Let excess drip off.
5. Place sandwiches in the skillet. Cook for 3-4 minutes per side, until golden brown.
6. Add remaining butter to the skillet before flipping to ensure even cooking and prevent sticking.
7. Remove from skillet. Cut diagonally. Serve immediately with maple syrup.

Lightly crispy outside with a gooey, sweet center, this dish is a hit. Try it with banana slices or a sprinkle of powdered sugar for extra flair.

Homemade Fettuccine Alfredo with Mushrooms

Mushrooms add an earthy depth to this creamy, indulgent fettuccine Alfredo. Perfect for a cozy night in, this dish comes together in under 30 minutes.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp black pepper
• For the mushrooms:
  • 8 oz mushrooms, sliced
  • 2 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add 8 oz fettuccine to the boiling water. Cook for 8-10 minutes until al dente. Drain and set aside.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced mushrooms and 1/4 tsp salt. Cook for 5-7 minutes until golden. Remove from skillet and set aside.
4. In the same skillet, melt 1/2 cup unsalted butter over low heat. Add 1 cup heavy cream, stirring constantly to combine.
5. Gradually whisk in 1 cup grated Parmesan cheese until the sauce is smooth. Stir in 1/2 tsp black pepper.
6. Add the cooked fettuccine and mushrooms to the sauce. Toss until evenly coated.
7. Serve immediately. Garnish with extra Parmesan if desired.

Golden and creamy, this fettuccine Alfredo pairs beautifully with a crisp white wine. The mushrooms offer a satisfying bite against the silky sauce.

Baked Rigatoni with Sausage and Tomato Sauce

Deliciously hearty and perfect for any night, this baked rigatoni combines savory sausage with a rich tomato sauce under a blanket of melted cheese.

Ingredients

• For the sauce:
  • 1 tbsp olive oil
  • 1 lb Italian sausage, casings removed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 28 oz canned crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil, chopped
• For the pasta:
  • 1 lb rigatoni pasta
  • 4 quarts water
  • 1 tbsp salt
• For the topping:
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add onion and garlic to the skillet. Cook until softened, about 3 minutes.
4. Stir in crushed tomatoes, salt, and pepper. Simmer for 10 minutes, then add basil.
5. Meanwhile, bring water to a boil in a large pot. Add salt and rigatoni. Cook until al dente, about 8 minutes. Drain.
6. Combine cooked pasta with the sauce in the skillet. Transfer to a baking dish.
7. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
8. Bake for 20 minutes, or until cheese is bubbly and golden.
9. Let stand for 5 minutes before serving.

Outstanding in flavor, the rigatoni is perfectly al dente, with a sauce that clings to every nook. Serve with a side of garlic bread to scoop up every last bit of sauce.

Summary

Absolutely packed with energy-boosting goodness, this roundup of 20 high-carb recipes is your go-to for delicious, fuel-filled meals. Whether you’re powering through a busy day or prepping for a workout, these dishes are sure to satisfy. Don’t forget to try them out, share your favorites in the comments, and pin the ones you love on Pinterest for later. Happy cooking!