Käsespätzle, German Mac n Cheese

It’s a tad chilly outside.  So bring on the comfort foods.  For most of us, comfort foods seems to revolve a constant combination of carbs, cheese, cheese, cheese, oh, and some carbs.

Whether it’s lasagna, spaghetti, mashed potatoes, chilli, rice and beans, baked rigatoni or even a grilled cheese sandwich, there is just something that hits our tastebuds, belly and heart at the same time, when cheese and carbs of some sort are combined.  Sure, the potatoes, chilli and rice and beans may not have cheese, but I contend that cheese is probably getting sprinkled on top at some point.

We Germans are no different.  Potatoes and dumplings reign supreme at our gatherings.  To the point where potatoes are a key ingredient in one of our dumplings: kartofelknödel.  And when we take the time to make Spätzle, a small noodle type dumpling, we make extra, to serve with leftover gravy the next day.  Or to make Käsespätzle.  This basically translates as cheesy dumplings.  So imagine the best little plump noodles, smothered in freshly grated cheese.  We pretend its an official dish by sautéeing up onions for the dish first.  Now it can be served as a dish in restaurants!

This dish couldn’t be easier.  The only tool you’ll require is a Spätzle maker.  It’s basically a large grater that lays across a pot of boiling water, with a trough or container that holds the dumpling batter.  You move the trough back and forth over the holes, and the batter is forced through them to fall into the salted water below.  Of course, if you don’t have one, no worries, just push the batter through a colander into the water! In no time (almost immediately) they float to the top.  Use a spider or a slotted spoon to remove them to a bowl and drizzle with some olive oil or butter to keep them from sticking to each other.  They are often served with Sauerbraten or Fleisch Rouladen, two classic German meals.  My mom’s Sauerbraten recipe is here, and one day I will have to share her Fleisch Rouladen!

Now, you can totally make these for one meal and use the leftovers for the recipe below.  Or you can make them, and chill them in the fridge for an hour or so, or even overnight.  Chilling them will make them easier to sauté up later with the onions.  Just like it is easier to make fried rice with cold leftover rice rather than freshly made rice.

Once you are ready to make your German mac n cheese, this is what you’ll need and do:

Gather an onion, trim the ends and slice it thinly from nose to tale.  Grate a whole whack of cheese (by whack I mean a good heaping cup or so to feed 2 people)

You’ll sauté the onion in butter till golden brown.  Some recipes call for them to be totally caramelized.  Now, I shy away from this.  For two reasons: one, taking the time it takes to truly caramelize onions turns this into a longer than necessary meal.  Plus, I really don’t like the onions to be overly sweet in this dish.  Yes, I am one of those who doesn’t clammer after caramelized onions, whether it is on burgers or a steak.  I don’t like the purely sweet presence they have.  But if you want them sweeter, go ahead.  I won’t hold it against you.

Once the onions are browned, just push them to the edges of your pan and add the spätzle dumplings. And some more butter.  Now it is simply a matter of rewarming them and getting them to turn a lovely golden hue, with a touch of crunchy exterior.  Easy.  Once that is achieved, add the grated cheese by the handful and stir it in till it has melted.  Finish with a good dash of salt and pepper, and garnish with freshly chopped parsley.  Done!

A note about the cheese to use.  You can use just about any cheese you and your family like.  Just make sure it is a melting cheese.  Germans will probably lean towards a gouda, beemster, jarlsburg, emmenthal or gruyere.  But fontina, mozzarella or cheddar will also work great.  Just make sure they aren’t too dry.   You can even use a combo of all of the above!

This is one of those dishes that will make you smile.  And it’s worth the effort of making more spätzle than you need just so that this can happen the next day!  What’s your comfort food go-to?

Love Jen

5 from 1 vote

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Käsespätzle

German noodle dumplings are transformed into the easiest macaroni and cheese! This is pure comfort food!

Course Main Course

Cuisine German

Keyword flour,gruyere,emmenthal,butter,onions,eggs

Prep Time 30 minutes

Cook Time 30 minutes

Cooling time 1 hour

Servings 4

Ingredients

Spätzle, enough for 6-8 people

• 3 large eggs
• 2/3 cup whole milk can use 2%
• 2 cups AP flour
• 1/2 tsp kosher salt
• 1/8 tsp white pepper
• 1/4 tsp grated nutmeg
• 3 tbsp melted butter
• 2 tsp dijon mustard
• 1 tsp grainy mustard

Käsespätzle, for 4 people

• 1 medium spanish onion
• 3 tbsp butter
• 2 cups grated cheese, Emmenthal, Gruyere, Jarlsburg etc or more if so desired, I like my measuring cup to be heaping with cheese!
• salt and pepper to taste
• 2 tbsp fresh chopped parsley for garnish

Instructions

Spätzle

1. (these can be made while the roast is braising. Or even be made the day before and reheated)
2. In a large bowl, combine the eggs and milk.
3. In a smaller bowl, combine the flour, salt, pepper and nutmeg.
4. Add the flour to the egg mixture. Stir to combine.
5. Add the melted butter and the two mustards. Let the batter rest 10 minutes.
6. Place a large pot of water onto the stove to boil. Once boiling, place a large colander with medium sized holes over the pot, or use a spaetzle maker placed over the pot.
7. Working in batches, spoon some of the batter into the colander and push it through the holes into the boiling water. The spaetzle maker pushes the batter through holes by moving the trough back and forth over the holes.
8. When the dumplings reach the surface of the water, they are ready to be removed with a slotted spoon or spider and placed in a waiting serving bowl. Toss with a touch of butter or olive oil to each batch that you remove.
9. Continue until all the batter is used up.
10. Feel free if you have time to take the finished spätzle and sauté them in some butter for an extra bit of crunch!
11. Take the amount you want for Käsespätzle and store in the fridge till needed.

Käsesptätzle

1. Remove the spätzle from the fridge.
2. Trim both sides of the onion and slice in half. Then take each half and slice thinly from nose to tale, giving you long, even slices.
3. Heat 1 tbsp of the butter in a medium to large sauté pan over medium high heat. Add the onions and cook till golden brown.

4. Push the onions to the edges of the pan and add the spätzle to the pan, along with 1 tbsp more butter. Stir and cook till warmed through, and starting to turn a lovely golden brown as well. Adjust the heat to medium if starting to scorch.

5. Add the grated cheese by the handful and stir throughout to melt. If needed, you can add the final tbsp of butter. Continue till all the cheese is used up.

6. Season with salt and pepper to taste. Depending on the saltiness of your cheese, you may only need 1 tsp or so.
7. Garnish with freshly chopped parsley.

Recipe Notes

I have given you the amount you need to make an initial amount of spätzle for a traditional German meal.  You can just reduce the ingredients to make a half batch if the Käsespätzle is all you want.  Since you will still use two eggs, use 1/2 cup of milk, and 1 1/4 cups of flour.  In the end, you want a thick batter.  See photos.

Use whatever cheese you can find or like, as long as it has a good melting quality.