Easy Käsespätzle - Cheese spaetzle with caramelized onions

Making these authentic Käsespätzle is really easy. German cheese spaetzle is the ultimate comfort food, made with soft egg dumplings, melted cheese and caramelised onions. There is nothing more comforting than a bowl of mac and cheese unless it is German spaetzle mac and cheese. Here is my easy recipe for how to make it.

What are Käsespätzle?

Käsespätzle are German egg dumplings (locally called spaetzle), mixed with grated cheese and topped with caramelized onions. You can find out how to make homemade spätzle and everything about its history in my article: Homemade Spätzle.

Käsespätzle are referred to sometimes abroad as “German mac and cheese” or “German cheese noodles”. Traditional cheese spaetzle is a dish that has its origin in the region of Swabia, Allgäu, Switzerland, Tyrol, Liechtenstein and Austria (Vorarlberg). Although this recipe is mainly known as “Käsespätzle” (also spelled kaesespaetzle) throughout Germany, it also has different regional names.

• Käsespätzle (Germany)
• Chäschnöpfli (Switzerland), 
• Käsknöpfle (Vorarlberg), 
• Kasspatzln (Tyrol) or
• Kässpätzle/Kässpatzâ/Kässpatzn (Swabia)

German cheese spaetzle are also a very popular German Christmas Market Food and is a delicious crowd please during the cold evenings.

What kind of cheese to use for cheesy spaetzle?

Spaetzle have a soft, neutral flavor, similar to pasta, so they are suitable for a variety of cheeses. In Germany, the Swiss cheese Emmental is the most common one used. Emmental has a mild, yet nutty flavor. Another cheese that is common is “Bergkaese” (translated: mountain cheese). This cheese is produced in the Alps and has a more mature taste. Another regional cheese is the “Montafoner Sauerkäse” from the Vorarlberg region. This is a cheese made with sour milk. You can also use a strong cheese, such as Limburger.

The point is, use the cheese that you like best! The cheese varieties mentioned above might not be as easily available in the US and UK,  so I’ll give some alternatives - 

• Mild cheese – Emmentaler, Mozzarella, Mild cheddar, Jarlsberg
• Medium cheese – Bergkaese, Gouda, Gruyere, Medium cheddar
• Strong cheese – Limburger, Raclette Cheese, Extra mature cheddar, Camembert, Parmesan

There is no right or wrong. It all depends on your preferences. If you are cooking for children, I would suggest mild cheese.  

How to make Käsespätzle

The recipe for Käsespätzle is pretty simple. The effort required depends on whether you are going to use homemade spaetzle or shop-bought dry spaetzle. Both options are good ones. However, the homemade spaetzle will be softer and butterier than the ready-made ones. 

To make the spaetzle from scratch you will need some staple ingredients and a spaetzlemaker.

Spätzle makers

spaetzle press

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spaetzlesieb

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Spaetzlehobel

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However, you can also use the shop-bought dry spaetzle that are really convenient and easy to prepare.

For this recipe, you will require half the quantity of my homemade spaetzle recipe (don’t worry the rest freezes well), or 250 g / 8.8z of shop-bought spaetzle (affiliate link). 

Making Spaetzle from Scratch

What you will need:

• plain flour – Germany type 405, UK plain flour, US all-purpose flour
• eggs
• milk or water (I like using milk as it makes it creamier)
• melted unsalted butter
• salt

Method:

1. Place eggs, salt and milk, melted butter in a mixing bowl. Sift flour over the top and immediately beat into a loose dough using a wooden spoon or a hand or stand mixer until it bubbles.
2. Leave the dough to rest for about 10 minutes, this will allow the gluten to develop.
3. In a large saucepan, bring water to boil. Add a little salt to it.
4. Now if you are using your spätzlemaker of choice, slowly pour in the dough and press the strands into the boiling water. Else add the spätzle to the boiling water.
5. The spätzle will rise to the top once they are cooked. Try to fish them out with a slotted spoon.

(To use the dry store-bought spaetzle just follow the package instructions on how to prepare them)

Caramelised Onions (Röstzwiebeln) for cheese spätzle

What you will need:

• onions (red or white ones)
• flour (to ensure the onions turn nice and crispy)
• butter
• vegetable oil (in Germany you would use clarified butter. As this may be hard to get abroad, you can use a mixture of butter and vegetable oil. This will give you a buttery flavor but allow you to fry the onions at a higher temperature.)

1. Peel and slice the onions into thin stripes. 
2. Then mix them with the flour - this will make them nice and crispy. 
3. Place the butter with 1 tablespoon vegetable oil in a frying pan on medium heat and let it melt. Fry the onions on low to medium heat until they are browned and nice and crispy.
4. Leave to drain on a piece of paper towel. 

Assembling the cheese spätzle

You will need

• grated cheese
• cream - you can use whipping cream, double cream or heavy cream.
• nutmeg (optional)
• salt and pepper

1. Reduce the heat of the frying pan (the same one you fried the onions in) and add your cooked (and probably still warm) spätzle. Alternatively, sprinkle with the grated cheese and little swigs of the cream. Keep on stirring until the cheese has melted. Lastly season with a little nutmeg (optional) and salt and pepper.
2. Serve with some freshly cut chives on top along with the caramelized onions.

Cheese Spaetzle side salad ideas

A refreshing side salad will complement the cheesy flavour. I am a big fan of cucumber or tomato salad with Käsespätzle.

Prepare Käsespätzle in advance

You can prepare the cheese spaetzle in advance up to a point. Cook the spaetzle and store it in the fridge. You can already grate the cheese in advance. To assemble, gently reheat the spätzle with some butter in a pan. Then add in the melted cheese and cream.  

The fried onions don’t taste as good when reheated, so best to fry them just before serving.  

Storage Instructions

Leftover cheese spaetzle will keep in the fridge for up to three days.

Can you freeze Cheese Spaetzle Noodles?

Yes, you can freeze cheese spaetzle. However, they may end up tasting dry and chewy after defrosting. A better idea is to freeze the cooked spaetzle and add the cheese only after these are defrosted.

Did you try this recipe?

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Recipe

Käsespätzle - Cheese spaetzle with caramelized onions

Marita

Käsespätzle is a traditional German vegetarian main course made with flour dumplings cheese and caramelised onions

4.10 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Austrian, German, swiss

Servings 4 people

Calories 646 kcal

Ingredients

 

MetricUS Customary

 

0.25x0.5x1x2x

• 250 g shop-bought spätzle as an alternative if you do not want to make them from scratch

To make the homemade spaetzle

• 3 eggs medium size, at room temperature
• 100 ml milk 3.5 fl oz
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• 250 g flour 9 oz, UK plain flour, Germany type 405, USA all purpose flour

For the caramelized onions

• 2 onions
• 2 tablespoon flour
• 2 tablespoon butter 30 gr /1 oz
• 1 tablespoon vegetable oil

To assemble the Käsespätzle

• 125 g grated cheese 4.4 oz, Emmental or Bergkäse are traditional. But see below for the alternatives.
• 100 ml cream use whipping cream or heavy cream.
• nutmeg
• salt and pepper

To serve

• 1 bunch chives finley chopped (optional)

Cook ModePrevent your screen from going dark

Instructions

 

To make the spätzle from scatch

• Place eggs, salt and milk, melted butter in a mixing bowl. Sift flour over the top and immediately beat into a loose dough using a wooden spoon or a hand or stand mixer until it bubbles.
  3 eggs, 100 ml milk, ½ teaspoon salt, 250 g flour, 1 tablespoon unsalted butter
• Leave the dough to rest for about 10 minutes, this will allow the gluten to develop. (in the meantime you can get started with the onions - see below)
• In a large saucepan bring water to boil. Add a little salt to it.
• Using your spätzlemaker of choice, slowly pour in the dough and press the strands into the boiling water.
• The spätzle will rise to the top once they are cooked. Try to fish them out with slotted spoon. Do not try to make too many spätzle at once, otherwise the dough might end up sticking to your saucepan.

Alternative: using store-bought spätzle

• Prepare your dry spätzle according to packet instructions
  250 g shop-bought spätzle

To make the caramelized onions

• Peel and slice the onions into thin stripes. 
  2 onions
• Mix them with the flour - this will make them nice and crispy. 
  2 tablespoon flour
• Place the butter with 1 tablespoon vegetable oil in a frying pan on medium heat and let it melt. Fry the onions on low to medium heat until they are browned and nice and crispy.
  2 tablespoon butter, 1 tablespoon vegetable oil
• Leave to drain on a piece of paper towel. 

To assemble

• Reduce the heat of the frying pan (the same one you fried the onions in) and add your cooked (still warm) spätzle. Alternatively, sprinkle with the grated cheese and little swigs of the cream. Keep on stirring until the cheese has melted. Lastly season with a little nutmeg (optional) and salt and pepper.
  125 g grated cheese, 100 ml cream, nutmeg, salt and pepper
• Before serving sprinkle with some chives. Tastes great with a side salad
  1 bunch chives

Notes

Cheese suggestions: 

• Mild cheese – Emmentaler, Mozzarella, Mild Cheddar, Jarlsberg
• Medium cheese – Bergkaese, Gouda, Gruyere, Medium Cheddar
• Strong cheese – Limburger, Raclette Cheese, Extra mature cheddar, Camembert, Parmesan

Prepare ahead 

The homemade spätzle can be prepared up to 2 days in advance. Just store in the fridge and reheat in a pan by gently turning them in 2 tablespoons of melted butter. 

The onions can be prepared ahead of the day. However, they taste best on the day they are made. 

Assemble the dish just before you want to eat it. 

Storage

The cheese spaetzle will keep in the fridge for up to 3 days. Store in an airtight container. 

I would not recommend freezing the käsespätzle as they might get mushy when defrosting. However, you can freeze the homemade späetzle (without the cheese) for up to three months and then assemble with the cheese when you are ready to eat it. 

Nutrition

Calories: 646kcalCarbohydrates: 59gProtein: 21gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 208mgSodium: 612mgPotassium: 289mgFiber: 3gSugar: 5gVitamin A: 1214IUVitamin C: 5mgCalcium: 314mgIron: 4mg

Keyword Cheese Spaetzle, cheesy spaetzle, Käsespätzle

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