Käsespätzle - Cheese spaetzle with caramelized onions

I am so excited to share this Käsespätzle recipe with you. Let’s face it, there is nothing more comforting than a bowl of mac and cheese unless it is German spaetzle mac and cheese. These soft cheese spaetzle with caramelized onions are food heaven to me. A traditional dish that is loved by kids and adults alike. 

What are Käsespätzle?

This dish is referred to sometimes abroad as “German mac and cheese” or “German Cheese Noodles”. Traditional cheese spätzle 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 spelt kaesespaetzle) throughout Germany, it also has different regional names.

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

The dish consists of spaetzle which are egg dumplings, mixed with grated cheese and topped with caramelised onions. You can find out how to make homemade spätzle and everything about its history in my article on this German Spätzle Recipe.

Käsespätzle is 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 flavour, similar to pasta, so they are suitable for a variety of cheeses. In Germany the most common cheese used is Emmental. Emmental has a mild, yet nutty flavour. 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 Voraalberg 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 cheese spaetzle

The recipe for kaesespaetzle 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. 

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). 

Some people like to create a spaetzle cheese sauce for their Käsespätzle, by mixing the cheese with double/heavy cream. However, I don’t think it is necessary, as the cheese itself is creamy enough. 

Ingredients:

• 250 g / 8.8z spaetzle (homemade (see recipe) or shop-bought) 
• 125 g / 4.4 oz grated cheese (traditionally Emmental or Bergkaese or see alternatives in the post)
• 2 white, small onions
• 50 g / 1.7 oz butter
• Chives (optional)

Käsespätzle Recipe

1. Preheat the oven to 200°C (400°F) (optional)
2. Grate the cheese. 
3. Prepare the spaetzle according to packet instructions or make the homemade spaetzle recipe. 
4. Peel and chop the onions into thin strips. Fry the onions in half the butter, on medium to low heat until they are browned and caramelised. 
5. Melt the other half of the butter in a frying pan. Leave in the pan or pour into an ovenproof dish. Cover the bottom of the pan/dish with spaetzle. Then add a layer of cheese. Repeat this process until all the spaetzle and cheese are used up.
6. Optional: Some like to add their kaesespaetzle into the oven at 200°C or 400°F for 5-10 minutes to crisp up. This is not necessary if your spaetzle are still hot and will melt the cheese.
7. Top with caramelized onions and (optionally) sprinkle with the chives. 
8. Service with a side salad. (I made a cucumber and radish salad)

Cheese Spaetzle side salad ideas

A refreshing side salad will complement the cheesy flavour. 

• Cucumber and Radish Salad with Apple 
• Iceberg Lettuce Salad 
• Lettuce Salad with Grapes 

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 separately and add the cheese only after these are defrosted.

Prepare Käsespätzle in advance

You can prepare the cheese spaetzle in advance to a point. Cook the spaetzle and store it in the fridge. You can already grate the cheese in advance. To assemble, prepare as described in the recipe and add the dish to the oven for 10 minutes for the cheese to melt. 

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

Did you try this recipe?

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