Go Back
Print

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.