German Käsespätzle Cheese Spaetzle
HOLIDAY FAVORITES – SIDE DISH – GERMANY
Every autumn, my nostalgia for Germany comes alive, craving the hearty, comforting dishes that warmed me during chilly days in Munich. One such delight is Käsespätzle, a dish I first tasted in a loud and lively Bavarian Beer Garden, where a family-style meal brought strangers together and the cheesy goodness of this dish had everyone talking and asking for more.
Käsespätzle is a German take on mac and cheese, featuring homemade egg noodles layered with Emmental cheese, enriched with cream, and crowned with chives and crispy fried onions. It’s delicious next to any meat, or on its own as a main course.
Recipe: Käsespätzle Cheese Spätzle
Serves 10-12
Preparation Time: Approximately 45 minutes (if making the homemade Spätzle first)
Cooking Time: 20 minutes
Total Time: About 1 hour 5 minutes
Ingredients
For the Spätzle:
- 8 cups all-purpose flour
- 16 large eggs
- 1.5 cups milk (or water, for a traditional touch)
- 4 teaspoons salt
For the Käsespätzle:
- 4.5 cups shredded Emmental cheese
- ¾ cup heavy cream
- 6 tablespoons chopped chives, plus extra for garnish
- 6 tablespoons unsalted butter
- 12-15 cups cooked Spätzle
- Crispy Fried Onions, for topping
Instructions
Make the Spaetzle Batter:
In a large mixing bowl, combine flour, eggs, milk, and salt. Whisk until the batter is smooth and bubbles form. Let it rest for 5-10 minutes.
Cook the Spätzle:
Bring a large pot of salted water to a boil, then reduce to a simmer.
Using a spaetzle maker or a colander with large holes, press the batter through the holes into the simmering water in batches.
Cook until spaetzle float to the surface, about 2-3 minutes, then remove with a slotted spoon to a colander. Toss with butter to prevent sticking if not serving immediately.
Prepare the Käsespätzle:
In a separate bowl, mix the shredded cheese, cream, and chives.
In a large skillet or cast-iron pan, melt butter over medium heat.
Add the cooked spaetzle, sautéing until golden and slightly crispy.
Stir in the cheese mixture until well coated and melted.
Place under a broiler for 1-2 minutes until the top is bubbly and golden.
Serve:
Garnish with additional chives and crispy fried onions.
Notes:
For those short on time, store-bought dried Spätzle can also be used following package directions.
Spaetzle can be made ahead and stored in the refrigerator for a couple of days or frozen for longer storage.
Both milk and water are suitable for making Spätzle; milk makes them richer, while water gives a lighter texture.
Personalize your Käsespätzle by topping it with crispy bacon bits or other preferred garnishes.
