BHG Delish Dish

Stirring Up Ideas In The Kitchen

Pasta

Hello from Switzerland! My name is Thanh and I am the author and photographer of the blog, Eat, Little Bird. The recipes I love to cook are inspired by my Vietnamese heritage, my childhood in Australia, my husband’s French background, and our love for our new homeland in Switzerland.

Every winter, we like to make the most of the snowy European winter and spend as much time as possible in the Swiss Alps. After a long day on the slopes (or even just a few hours!), I always look forward to the classic après-ski dishes like Goulash Soup, Schnitzel with Warm Potato Salad, and this Swiss Macaroni & Cheese.

When BHG asked me to adapt one of their recipes, I thought it would be the perfect opportunity to introduce a Swiss adaptation to an American classic – macaroni and cheese.

Similar to a traditional American-style macaroni and cheese, the Swiss version (called Älplermagronen) is punchy with strong Gruyère cheese and is often garnished with fried onions and lots of crispy bacon. Some versions even include diced boiled potatoes for extra carbohydrate fuel. But what makes the Swiss version unique is that it is always served with a small bowl of warmed applesauce (or apple compote) on the side.

The recipe I have adapted from BHG is a simple Macaroni and Cheese which uses a classic white sauce with cheese. In place of American cheese, I used instead Swiss Gruyère cheese which is a bit stronger and saltier in taste. I also love the crunch and sweetness of fried onions which are easily made by slicing brown onions and frying them in hot vegetable oil over medium-high heat until they are golden and crispy. Meat lovers would also appreciate a generous sprinkle of hot, crispy bacon.

Making your own applesauce (or apple compote or purée) is also very easy. Simply peel, core and dice four eating apples (such as Braeburn or Pink Lady), and place them in a large saucepan with 1/4 cup of water. Cook on medium-high heat, stirring frequently with a wooden spoon, until the apples have cooked and softened. You should be able to beat them into a purée with a wooden spoon. Add some more water if the purée looks too thick, and taste to check if you need to add any sugar. If you like your applesauce to be really smooth, you can blitz it in a blender or use a soup blender.

The Swiss tend to serve the applesauce in a small bowl on the side, which can be either eaten together with the macaroni and cheese, or afterwards as a light dessert.

I hope you will enjoy this Swiss Macaroni and Cheese!


Hey there! I’m Chelsea, and I blog over at Gal on a Mission. All of my recipes are simple to make, delicious, and family-approved! We actually love one-pot dishes and this One-Pot Chicken & Vegetable Three-Cheese Mac and Cheese is perfect and also a mouthful to say.

I was super excited that BHG asked me to adapt a recipe to share with you! As always, the hardest part is trying to decide which recipe I wanted to make. Isn’t that always the issue when dinner time rolls around, too? It is for me! So after searching for a little bit, I decided to adapt this Chicken-Vegetable Mac and Cheese because it sounded so interesting. – tomato paste in mac and cheese?

Oh yeah! I was a little skeptical at first but it truly makes the flavors shine through. Don’t skip it because you will certainly miss out.

CLICK HERE FOR THE ORIGINAL CHICKEN-VEGETABLE MAC & CHEESE RECIPE.

There were a few changes I made to the initial recipe. I started off by making the entire dish in one pot and only one-pot. I boiled the penne pasta first, drained the water and left the pasta in the strainer (hello, fewer dishes!). Once the pasta was al dente, I  cooked the mushrooms, red bell peppers, and the chicken in the same pot and placed them on top of the pasta noodles. Then I started on the sauce, which is the best part of the mac and cheese! The second thing I changed in this recipe was the cheeses. It originally only called for two kinds of cheese – cheddar or swiss and America. I decided to use all three listed in the recipe and used 1 cup of cheddar cheese, 1/2 cup of swiss cheese, and left the American cheese the same quantity.

After trying this dish, I immediately fell in love! So good!


Cheesy Apple Pasta Pie

Happy November, Delish Dish readers! Justine from Cooking and Beer here to share some fabulous twists on BHG’s original recipe of Apple and Cheddar Penne Pie! Over at Cooking and Beer, I pair bold and inspired sweet and savory recipes with the best craft beer I can get my hands on! As soon as I came across this Apple and Cheddar Penne Pie, I knew I had to try it. Once I officially made the recipe, I knew that I needed to put my own twists on it! Oh my, was it love at first bite.

Cheesy Apple Pasta Pie

If there is one thing I absolutely crave in the fall, it’s a nice and juicy apple. Oh sure, pumpkins and other squash are all the rage, but in my house apples are where it’s at. What is so great about apples are the endless amounts of things you can do with them. From apple pie to spiced apple cocktails and from pork chops to pasta dishes, apples can do just about anything you want them to. Lately, I have been obsessed with putting apples in pasta dishes, and this is why this pasta pie is right up my alley.

Cheesy Apple Pasta Pie

The original recipe was spectacular, but what I loved most about it is how easily it was to put my own spin on it. The general idea of the recipe remains the same. Pasta and a cheese sauce dotted with fresh apples are tossed together and thrown into a springform pan. It is baked to a bubbly perfection, and then ready to devour. I did a couple of things differently in my version.

Cheesy Apple Pasta Pie

Instead of using penne, I used my short pasta of choice: Cellentani. Obviously, this doesn’t change the taste of the original recipe, but does give it some pizzazz! Second, I wanted to change up the cheeses a bit. One of my favorite flavor combos is gruyere and apples. This recipe was destined for some gruyere! Of course I kept the white cheddar, but threw in some gruyere for good measure. You can never have too much cheese! I’m a firm believer that you can never have too many herbs. I love the thyme in the original recipe, but also added in some oregano and marjoram for some added flavor!

This recipe is a hit for a quick weeknight meal or an elegant dinner party. Serve it with a nice big salad on the side, and make this dish while apples are still in season!

Cheesy Apple Pasta Pie

Click over for the ORIGINAL recipe of Apple and Cheddar Penne Pie!

Here are some of the changes I made to create this cheesy apple pasta pie:

Substitute another shorter pasta shape for this recipe. I used the twisty Cellentani, but Farfalle or small shells would also work well!

Bring on the cheese! In addition to the use of cheddar and cream cheese found in the original recipe, I cut the amount of cheddar in half and added in 3/4 cup of gruyere. Gruyere and apple: It’s the perfect match.

Step up your game on herbs!  The thyme in this recipe is perfection, so leave it! Also add in a teaspoon each of chopped oregano and marjoram for some added flavor!

Optional: Add some microgreens on top for some freshness!


quick and easy spinach pesto

We’re lucky enough to live next door to a farmer, so when she started up her weekly markets recently, I knew that a batch of pesto was in order. This easy pesto pasta recipe is one of my family’s favorites: It’s easy to make, filled with flavor, and a nice change of pace from the more traditional red sauce. And in the spring, when baby greens are starting to pop up at local markets but basil isn’t quite in season yet, it’s the perfect dish.

ingredients for spinach pesto
I used this recipe for Angel Hair with Walnut Pestoand made just a few simple swaps to turn it into Spinach Pesto:

  1. Instead of the basil, I used baby spinach.
  2. Rather than walnuts, I traded in roasted almonds.
  3. I decreased the olive oil to 1/3 cup and added the juice of one small lemon to brighten the flavors a bit (and to add a bit of needed moisture).

blended spinach pesto

My 3 year old loves pesto. I’m not sure exactly how it became one of her favorite meals, but I’m really glad that it did because it’s a super simple way to serve up a load of nutrients in a kid-friendly form. We stock our freezer with a kale version when we have too much of it growing in our garden in the summer and eat it on pizza and pasta all winter long. This spinach version is my new go-to for the spring until the more traditional basil (and our kale) is back in season.

easy dinner of spinach pesto pasta

Angel hair pairs particularly well with pesto, though we like the quinoa-rice pasta from Trader Joe’s as a gluten-free option. I also added frozen petite peas to my strainer before pouring in the pasta and hot cooking water (the peas thaw almost immediately that way without the need of a second pot) to add a little vegetarian protein. I highly recommend that you make a double batch of this pesto—it’s so yummy, one meal won’t be enough!

Get the original recipe for Angel Hair with Walnut Pesto here.

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Hi, everyone! I’m Lisa Lin from Healthy Nibbles & Bits, a blog where I share healthy, gluten-free recipes with a dash of fun. I love fusion cuisine, so you can expect to find a lot of fusion recipes on my blog, like these General Tso’s Brussels Sprouts. Come join my food adventures on my blog and YouTube!

Gluten-Free Baked Mac and Cheese with Butternut Squash

I have been craving comfort foods lately, big time. When I was browsing through BHG’s vast library of recipes for my guest post, this Three-Cheese Baked Mac and Cheese immediately caught my eye. The challenge for me, though, was to adapt the recipe into a gluten-free one.

Beginning in July 2015, I switched over to a gluten-free diet, and one of the things I thought I would miss most is pasta. Nothing is easier to throw together than a pasta dish, and it’s one of my go-to dinners on weeknights. I was skeptical about being able to find quality gluten-free pasta, one that didn’t turn mushy when cooked. Much to my surprise, I’ve found a few quality pasta brands that could withstand both boiling and baking! Don’t believe me? I’ll show you with this baked mac and cheese dish.

Baked Macaroni and Cheese with Butternut Squash

I’ve lightened up BHG’s original recipe several ways. First of all, I used only 2 tablespoons of butter and 2 tablespoons of gluten-free all-purpose flour for my roux. I stuck with 2 cups of 2% milk for the sauce, but used half of the amount of cheese. I also swapped the types of cheese used to make the recipe even healthier. The original recipe called for 2 cups of swiss cheese, 2 cups of sharp cheddar cheese, and 1 cup of gouda cheese. I used 1 cup of shredded part-skim mozzarella, 1 cup of shredded white cheddar, and 1/3 cup of shredded parmesan. Don’t worry, there’s still enough cheese action here!

Baked Macaroni and Cheese with Butternut Squash

I’m sure you’re wondering where that golden color of the cheese sauce came from. It’s butternut squash! I cooked about 2 cups of butternut squash cubes in a saute pan for 10 minutes, then used an immersion blender to make it into a puree. Then, I mixed the butternut squash puree with the rest of the cheese sauce. The butternut squash adds a wonderful sweet flavor to the dish and balances out very nicely with the cheeses. If you think cooking butternut squash is too much, substitute it with 1 cup of canned butternut squash or pumpkin puree.

Finally, I didn’t have any dry mustard on hand, so I swapped that out for 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Just toss the cheese sauce with some cooked gluten-free penne pasta, and you’re all set to give the mac and cheese a toasty bake. Of course, you can enjoy the mac cheese without baking or broiling. However, I must admit that the browned cheese on the top of this casserole was my favorite part. If you have an extra 20 to 25 minutes to spare, that extra baking step is so worth it!

Baked Macaroni and Cheese with Butternut Squash

Consider my comfort food cravings sorted.


Want an easy comfort-food recipe that takes only 30-minutes from start to finish? Try this delicious Mac and Cheese Spaghetti with Bacon and Peas smothered in a creamy, cheddar cheese sauce. Easy recipe, simple ingredients, satisfying meal made in minutes that a whole family will love!

pasta dinner with bacon and peas, cheddar cheese spaghetti with bacon and peas

Sharp cheddar cheese and bacon give the sauce the most delicious flavor, and with the spaghetti and the peas it’s a truly winning combination:

bacon pasta with peas, cheddar cheese bacon pasta with peas, pasta dinner recipe

BACON LOVERS – there are lots of bacon in this mac and cheese – this recipe is for you!

bacon pasta with cheddar cheese and peas, spaghetti recipes, spaghetti dinner

spaghetti with bacon and peas, creamy pasta with cheddar cheese, peas and bacon

Just take a look at this saucy goodness:

spaghetti pasta with cheddar cheese, bacon, and peas

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) I omitted the first 3 ingredients that make the bread crumbs topping. I didn’t really want to fiddle with the bread crumbs, so I excluded them altogether.

2) I doubled (or tripled) Dijon style mustard. The recipe calls for 1 teaspoon – I used 1 tablespoon and more! Don’t be afraid to use up to 2 tablespoons of mustard in this recipe.

3) The recipe calls for proscuitto and lists it as an optional ingredient. I used LOTS of cooked bacon instead: 10 slices of cooked bacon, chopped. Definitely not an optional ingredient!

4) I used gluten free spaghetti – use any type of spaghetti you like: gluten free, or multigrain, or whole wheat, or regular spaghetti.

5) VERY IMPORTANT TIP ABOUT MELTING THE CHEDDAR CHEESE IN THE SAUCE, TO AVOID CLUMPS: to make the sauce bring the pasta water to boil (or use half and half) and add the cheese to the boiling water and stir until the cheese melts, to avoid clumps. When you add the spaghetti to the sauce, the sauce might clump up – don’t worry – bring the cheese sauce with the spaghetti in it to boil again, add a little bit more pasta water (or half and half), and keep stirring the spaghetti and the sauce together until clumps begin to melt and disappear. Then, reduce the heat to simmer and continue stirring the sauce with spaghetti until all clumps dissolve. In other words, to fix the clump situation or avoid the clumps, make sure to bring everything to boil to melt the clumps (even after they form) and keep stirring the sauce with pasta in it for smooth texture.


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