What is Käsespätzle?

Käsespätzle is a traditional German dish, often dubbed as Germany's version of mac and cheese. It combines deliciously soft spaetzle dumplings with melted cheese and, often, crispy fried onions on top

How do you pronounce Käsespätzle?

It's a bit of a tongue-twister for non-German speakers, but it's pronounced "KAY-zuh-SPAYT-zluh."

What kind of cheese works best?

Traditionally, Swabian Käsespätzle uses a German cheese called Emmental Cheese . However, many versions, like ours, use Swiss and Smoked Gouda. Feel free to get creative with your cheese choices!

Can I use store-bought spaetzle?

Absolutely! While homemade spaetzle has a unique, fresh taste, store-bought versions can be a real time-saver and work just fine in a pinch.

Is Käsespätzle served as a main dish or side dish?

Both! It can be a hearty main dish on its own or serve it as a rich side dish alongside meats like schnitzel or bratwurst.

Is Käsespätzle vegetarian?

Generally, yes. The basic ingredients are vegetarian. But always check the specifics, especially if toppings or variations are added.

Käsespätzle - German Cheesy Spaetzle

Name: Käsespätzle - German Cheesy Spaetzle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: German
Ingredients: 1 batch spaetzle (see Spaetzle recipe here); ½ teaspoon salt; ¼ teaspoon pepper; 1⁄8 teaspoon cayenne pepper; 4 Ounces Swiss Cheese, grated; 4 Ounces Smoked Gouda Cheese, grated; Parsley for garnish (optional); 1 Medium Onion, thinly sliced; ½ cup all purpose flour; ½ teaspoon salt; 1 cup oil for frying

Description

Käsespätzle is a delicious German version of macaroni and cheese. Spaetzle dumplings combined are layered with cheese and fried onions. Then, baked to make a wonderfully gooey cheese dish that has a crunch of fried onions and covers bite-sized dumplings.

Ingredients

Units Scale

1 batch spaetzle (see Spaetzle recipe here)
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 ounces Swiss Cheese, grated
4 ounces Smoked Gouda Cheese, grated
Parsley for garnish (optional)
1 Medium Onion, thinly sliced
1/2 cup all purpose flour
1/2 teaspoon salt
1 cup oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Fry Onions using instructions below (can be done beforehand)
Preheat oven to 375° Fahrenheit
Add ½ tsp salt, ¼ tsp pepper, 1⁄8 tsp cayenne pepper
Combine Swiss and Gouda Cheese evenly
Place ½ of spaetzle at bottom of container
add ½ of cheese
Add a layer of half of the fried onions
Add the remaining spaetzle
Add remaining cheese and then onion
Bake for 30 minutes
Serve

For Fried Onions:

add flour and salt to large bowl that has cover (or sealable plastic bag)
Rinse sliced onions in strainer with cold water
Add onions to bowl with flour, cover, and shake to cover onions
Heat oil to medium-high in appropriate pan. I use a cast iron skillet.
Once heated, add onions in batches and fry until both sides are golden brown. About 45 seconds, flip with metal tongs, and another 45 seconds minute
Remove and place on a paper towel plate.
If not using immediately, move to container, cover, and place in fridge until ready to use.

Notes

Use my Spatzle Recipe for fresh dumplings, but you might be able to find store-bought Spaetzle at your grocer or local German specialty store.
You can premake your Spaetzle, but I would consider adding a teaspoon of olive oil and mixing if you do.
While the recipe calls for frying your own onion, you could also use store-bought fried onions.
Onions can be made beforehand if kept in a covered container and kept in the refrigerator.
Try substituting different cheeses, adding some bacon, or adding some herbs to change this recipe up.
I have eaten this as leftovers and keeps well for a day.