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German Käsespätzle dumplings on a white plate with a casserole dish full of it to the side.

Käsespätzle – German Cheesy Spaetzle

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  • Author: Ben
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: German


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. 


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


  1. Fry Onions using instructions below (can be done beforehand)
  2. Preheat oven to 375° Fahrenheit
  3. Add ½ tsp salt, ¼ tsp pepper, 18 tsp cayenne pepper
  4. Combine Swiss and Gouda Cheese evenly
  5. Place ½ of spaetzle at bottom of container
  6. add ½ of cheese
  7. Add a layer of half of the fried onions
  8. Add the remaining spaetzle
  9. Add remaining cheese and then onion
  10. Bake for 30 minutes
  11. Serve

For Fried Onions:

  1. add flour and salt to large bowl that has cover (or sealable plastic bag)
  2. Rinse sliced onions in strainer with cold water
  3. Add onions to bowl with flour, cover, and shake to cover onions
  4. Heat oil to medium-high in appropriate pan. I use a cast iron skillet.
  5. 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
  6. Remove and place on a paper towel plate.
  7. If not using immediately, move to container, cover, and place in fridge until ready to use.


  • 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.