Käsespätzle is one of the most famous German dishes, and for good reason. This popular, hearty meal is simple soul food! Here’s a recipe for the German mac and cheese that allows you to easily prepare this southern German dish yourself.
Which cheese to use?
Depending on your taste, you can choose milder or more robust cheeses. They should not be too soft, so they don’t release too much moisture. The most commonly used cheeses are strong alpine cheeses. Some good ones are:
- Swiss cheese or aged Emmental
- Gruyère
- Havarti
- Monterey Jack
- Cheddar
Oven or Pan? You can make cheese spaetzle in a pan or in the oven. Baking is likely a more modern variation. Cooking in the pan is faster, but the oven creates a slight browning reaction on the cheese, which can be quite tasty.
Elevate your Käsespätzle
There are many ways to give a little twist to your cheese spaetzle. Here are some suggestions:
- Add fried bacon cubes for a smoky flavor.
- Sprinkle freshly chopped herbs like parsley or chives over the spaetzle to refine the dish.
- Serve your cheese spaetzle with a tasty green salad featuring tomatoes, cucumbers, and red onions.
- Add sautéed mushrooms or bell peppers to give the dish more flavor and color. No matter what garnish you choose, remember that the cheese spaetzle is already quite cheesy and flavorful. So, be careful with your choice of garnish.
Reheating leftovers
You can store cheese spaetzle in the fridge for up to a week. This hearty cheese dish also freezes well. When reheating, it’s best to use the microwave. However, you can also reheat them in the pan. Be sure to stir well and add a splash of water to prevent burning.
Also try our German Spinach Dumplings (Spinatspätzle), or German Bread Dumplings (Semmelknödel).
Ingredients
- 3 ¼ cups all-purpose flour or Spätzle flour
- 5 eggs medium size
- ½ tsp salt
- 1 splash of sparkling water
- 1 cup Emmental cheese grated
- 1 ½ cups Swiss cheese or Gruyère cheese
- ¾ cup Blue cheese or a creamy soft cheese like Brie or Camembert
- 1 onion
- Grated nutmeg
- ½ cup heavy cream optional
- 3 tbsp white wine optional
- 3 ½ tbsp ghee clarified butter or regular butter
Instructions
- Prepare the Spätzle Dough:In a large bowl, combine the flour, eggs, salt, and a splash of sparkling water. Mix and knead the dough until it becomes smooth and elastic. The dough should bubble slightly when you work with it. Let it rest for 30 minutes, covered. The dough should be thick but slightly sticky.
- In the meantime, bring a large pot of salted water to a boil.
- Prepare the Cheese:Grate the Emmental, Swiss (Gruyère), and Romadur cheese. If you can’t find Romadur, any soft, creamy cheese like Brie or Camembert will work as a substitute.
- Caramelize the Onions:Peel and finely slice the onion. Heat some ghee (or butter if unavailable) in a frying pan over low heat. Add the onions along with a pinch of salt and sauté them until they turn dark brown. Be patient, as this takes a little time, but make sure they don’t burn. Once caramelized, remove the onions from the pan and place them on paper towels to absorb excess oil.
- Cook the Spätzle:Use a Spätzle press (or a large-holed grater) to press the dough into the boiling water, cooking in batches. Let the Spätzle cook for 2-3 minutes, until they float to the surface. This indicates they are cooked through. Remove them with a slotted spoon and place them in the frying pan. You can add a bit of the cooking water with them to prevent them from sticking.
Either Finish your Kässpätzle in a Pan:
- Once all the Spätzle is cooked and in the pan, heat the pan on medium heat and add a knob of butter. If desired, pour in the white wine and cream. Stir in the grated cheese and a pinch of grated nutmeg. Mix everything together until the cheese melts and creates a creamy sauce. Cover the pan with a lid, and once the cheese has melted completely, the Kässpätzle are ready to serve.
Or Finish in the Oven:
- If you prefer baking your Kässpätzle, layer the Spätzle in a greased baking dish. Add half of the grated cheese between the layers of Spätzle. Then, add another layer of Spätzle followed by the rest of the cheese. Pour the cream and white wine over the top. Bake in a preheated oven at 350°F (180°C) for about 10-15 minutes, or until the cheese is melted and bubbling.
- Once the Kässpätzle is done, sprinkle the caramelized onions on top. Serve the dish hot with a fresh salad and crusty bread on the side. Enjoy!
Notes
- For a richer flavor, feel free to add more cheese or a dash of white wine and cream.
- If you prefer a crunchier topping, you can bake the Kässpätzle in the oven with breadcrumbs on top for a few extra minutes.
- This dish pairs wonderfully with a refreshing green salad and a glass of dry white wine, such as a Sauvignon Blanc or a light Riesling.
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