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This is a classic German recipe for Käsespatzen, literally translated as Cheese sparrows! As a child this was my favourite dish and I still make it at least once a month. It's a delicious alternative to macaroni cheese that your children will love.
5 people made this
- 3 eggs
- 250ml water
- 1 teaspoon salt
- 500g plain flour
- knob of butter
- 2 large onions, cut into thin slices
- 250g Gruyere or Emmental cheese, coarsely grated
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Mix eggs, water and salt and gradually add the flour, stir with a wooden spoon, beat the dough until it no longer sticks to the bowl. The dough should be very tough.
- Preheat a serving bowl, either in a warm oven or in the microwave.
- Bring a pan of water to the boil and press the dough through a Spätzle sieve in the salt water. The Spätzle are ready when they float. Drain and place into the warmed dish.
- In the meantime, heat the butter in a frying pan and fry the onion until brown.
- Layer the Spätzle alternately with the cheese in the dish and sprinkle the onions on top. Serve immediately.
You needn't worry if you don't have a spatzle sieve. Simply roll the dough over a wet wooden cutting board. Cut thin strips of dough with a knife, then scrape the strips into boiling water.
Reviews & ratingsAverage global rating:(4)
Cheese Spaetzle Recipe
Cheese Spaetzle (Käsespätzle) is the German version of Mac and Cheese! Made with homemade German egg noodles and Emmental cheese. This Bavarian dish is special enough for an Oktoberfest party but so easy that you can make it every day!
It’s the end of September and that means the Oktoberfest in Munich is almost over! I’m not a fan of big crowds (especially if the crowd mainly consists of drunken people) and loud music but I love the food. You get great Bavarian dishes in every tent!
Like this Bavarian specialty called Allgäuer Käsespätzle. It’s the ultimate comfort food similar to Mac and Cheese. Homemade German spaetzle are mixed with cheese and cream and topped with chives and crispy fried onions. It’s so delicious AND really easy to make at home!
This dish is a favorite of my husband. Most times when we go out to a German restaurant he orders cheese spaetzle and I can’t blame him. Who can resist melted cheese and crispy onions?
But you don’t have to visit the Oktoberfest or fly out to Munich to enjoy this dish because it’s super easy to make at home! The only thing you probably don’t have in your kitchen is a spaetzle maker but luckily Amazon can help with this little problem. I recommend this one, it’s dishwasher safe, doesn’t cost too much, and is easy to handle.
You can make the spaetzle in advance and store them in the fridge for 1-2 days. If you don’t want to make cheese spaetzle you can also just saute them in butter and serve them with a Sunday roast and gravy.
But I urge you to try my cheese spaetzle recipe! It’s super delicious and tastes like in our favorite Bavarian restaurant.
There are many ways to make cheese spaetzle but I like this version the most. Some recipes (especially the ones that are not from Bavaria) only use cheese and no cream but we prefer it a bit creamier.
To make cheese spaetzle you first need half of my Easy German Spaetzle Recipe. This serves 2 persons as a main dish if you need more make the whole recipe. When the spaetzle are done you can use them immediately or combine them with a little bit of butter and store them in the fridge until you’re ready to use them.
Emmental cheese is the perfect cheese to use for cheese spaetzle. It has a savory but mild taste and melts easily. Combined with cream and chives it makes a creamy, cheesy melted deliciousness. When you’ve combined the spaetzle and the cheese mixture put the skillet under the broiler for a few minutes until the top is nicely browned and bubbly. Top the Kaesespaetzle with chopped chives and as much crispy fried onions as you like and enjoy!
Spaetzle is made from flour, eggs, and milk or water and salt and pepper. Essentially, it is a German egg noodle that goes wonderfully with all German cuisine but can be a meal by itself. It is like taking macaroni and cheese to another level!!
You can chop up the onion and caramelize it and then add it right into the spaetzle, or add the caramelized onions on top. You can also add loads of cheese. I did cut back compared to many recipes that I saw as it can get extremely rich.
Spaetzle makers are very inexpensive and you sure don&rsquot need a fancy one, as a simple one does the trick. It is like a grater with a slider and the dough falls through into the boiling water as you slide the compartment where the dough sits back and forth.
I was running out of ideas for cooking one day, and digging through my pantry, I found a bag of German Spaetzle Pasta, an egg pasta that is a traditional staple for many German households.
I do not cook a lot with egg pasta, so I had no idea what to do with it.
I know Germans combine Spaetzle pasta with caramelized onions and cheese, so I thought I could try to make a version of baked mac and cheese, but with Spaetzle and fried onion.
The result? An amazing dish that disappeared in one day.
If you live in the US, you might think that mac&cheese is very American. To your surprise, this dish is found in most European countries.
Italians, Germans, Austrians, or Eastern Europeans all have a version of this comforting dish. You should be really naive to believe that Europeans did not bring this dish to America.
This recipe uses a shortcut, German spaetzle from the grocery store. I am not really into making pasta from scratch, and I do not have the time. Once in a while, it feels good to take shortcuts as long as they are not harmless.
I still like to eat and feed my family foods that are not highly processed.
Now, the original recipe is called Käsespätzle, and it is usually made with Emmental cheese. Of course, for an authentic taste, this cheese is recommended, but I am also in favor of making food with ingredients you have in the house.
These are not times for being picky and not making the recipe, just because you do not have the right cheese.
What kind of ingredients go into this German Cheese Spaetzle (Käsespätzle)
- Spaetzle pasta&ndash a German noodle made with an egg that is very popular in the German cuisine
- Onions&ndash the more, the better
- Cheese&ndash read next for more information
What kind of cheese can i use if i don&rsquot have emmental cheese:
- Mozzarella, Monterrey, Cheddar are accepted only if you do not have any of the other options.
How To Make this Baked Cheesy German Spaetzle Pasta with Caramelized Onion:
First of all, preheat oven to 400F.
In a medium pot, cook Spaetzle pasta according to the package.
Heat up the butter in a pan and add the chopped onion.
Add salt and pepper to taste and cook until onion gets lightly caramelized. Mix frequently. When ready, remove from heat and set aside.
In a baking dish, place noodles, cooked onions, and part of the cheese.
Mix to combine and add another layer of cheese on top. Bake at 400F for 25-30 minutes until cheese is melty and bubbly.
The dish is effortless to make and can be served as a side dish or by itself. It is great comfort food. The caramelized onion is a divine addition to the dish.
For us, the best part was the crusty layer of cheese on top. I served it with some pork cutlets in a tomato sauce and roasted broccoli with salt, pepper, and garlic. Also, a good schnitzel is a perfect option for this awesome and simple dish.
We officially declared that baked German Spaetzle with cheese and caramelized onions are our new favorite comfort food!
I am already in the mood to make another batch of this awesomeness! Perfect meal!
These are delicious recipes to try on days when you need comfort food. Pair them with a good salad and a glass of wine.
Ingredients Authentic Swabian Cheese Spaetzle
1 tsp salt
about 1/4 l cold water or mineral water
or 300 g dried Spaetzle
2 big onions
salt, pepper to taste
1 tbsp Butter
300 g grated cheese (Emmenthaler, Gouda, any cheese which melts easily but don’t use processed cheese)
water with some salt
optional: chopped chives or parsley
Swabian Spätzle included!
Ingredients German Cheese Spaetzle
1 tsp salt
about 1/4 liter cold, purified water or mineral water
or 300 g dried Spätzle
2 big onions
1 tbsp butter
300 g grated cheese (Emmenthaler cheese or Swiss cheese, basically any cheese that melts easily but not processed cheese)
water with some salt
optional: chopped chives
salt, pepper, nutmeg to taste
- For the Onions:
- 2 teaspoons olive oil
- 1 teaspoon butter
- 2 medium onions (quartered and sliced)
- For the Spätzle:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup water
- For the Casserole:
- 1/2 cup breadcrumbs (more or less as needed)
- 2 tablespoons butter (more or less as needed)
- 1/4 teaspoon nutmeg (freshly grated)
- 4 ounces Gruyère cheese
Cheese Spaetzleis dedicated to raising awareness and appreciation of German and Central European cuisine. Find hundreds of authentic recipes, contemporary meal ideas, and guides to the region’s diverse food cultures. Browse 1,100+ imported food and beverage products for sale. This website is maintained by German Foods North America, LLC, an independent importer and retailer based in Washington, DC.
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Start by combining flour, eggs, and a good-sized pinch of salt. Blend well and add, if necessary, water spoon by spoon. The dough should not be runny, but soft enough to gradually follow gravitation. Then set aside and allow the dough to rest for 20 to 30 minutes.
Meanwhile, heat the butter in a frying pan over low to medium heat, add onions, and let them slowly gain a golden brown colour. Don’t let them get too dark, as they tend to become bitter. Drain on a paper towel and then set aside.
Bring a large pot of water briefly to a boil, add a pinch of salt and then reduce heat. The water should simmer throughout the whole process. You can either cut and shape the spaetzle by hand or use a spaetzle maker or a colander. Cook spaetzle for about 2-3 minutes until they float back to the surface then remove them.
When done, drain the water, melt 1-2 tbsp of butter, and return spaetzle to the pot. Shake the pot a few times to evenly distribute the butter, then add the grated cheese and mix well. Now simply add the browned onions and chopped chives on top and serve.
Directions for Cheese Spätzle
- Bring a pot of salted water to the boil. Meanwhile, mix the ingredients for the dough together.
- As soon as the water begins to boil, press the mixture into the water with a Spätzle or dumpling maker. Leave to cook until they start to float on the surface. Strain the dumplings and briefly rinse in cold water so that they do not stick together. Melt a little more clarified butter in a pan and toss the dumplings in this.
- Add the grated cheese and season the Spätzle with salt, pepper and nutmeg.
GOES WELL WITH Fried Onions and Green Salad.
Quickly beating the ingredients for the dough with a wooden spoon will make the Spätzle extra light and fluffy.
For a meaty and heartier version of the Cheese Spätzle, mix in crispy diced ham or bacon.
Our popular Egg Dumplings are similar but special. One thing is promised: they are also worth a try.
For a easy meal for when you’re hungry and don’t want to spend ages in the kitchen, these popular Egg Dumplings are the perfect dish. We Austrian love it!
In Austria, Eheese Spätzle have always been a favourite dish served in inns and taverns by skiing pistes – to fortify all the exhausted sports lovers!