There are many different types of spaetzle which are all made with the same basic ingredients. But, are the correct proportions of these ingredients always the same? And what can you do if you are not quite sure that your spaetzle is correct? Well, for that you need a little guide. So, I’ve created this handy table for you so you can find out what’s the right proportion of all the ingredients.
Käsespätzle is one of the most famous German foods. It’s a simple dish with a simple meaning. Although the dish’s origin is disputed, it has been described to be a mix of noodles, traditionally wheat flour, and Käse (i.e. cheese), traditionally Mettwurst. The dish traditionally consisted of nothing more than noodles with melted cheese on top, and was traditionally served as a main course. Nowadays, the dish is a little more elaborate, and can include a variety of ingredients, but the idea remains the same—to use cheese to top a dish.
So what the heck is a Käsespätzle (German Cheese Spaetzle) anyway? It’s a type of dumpling made with a simple flour and cheese mixture that is fried in butter. As a child growing up in Germany, I wasn’t allowed to go out to eat with my family. The only food we ate in the kitchen was made by my mom and her grandmother who lived with us. This meant I learned to cook from the best—my grandparents. I remember my grandpa making Käsespätzle (German Cheese Spaetzle) to go with our family meals.
Our Käsespätzle Recipe is Simple to Make and Very Cheesy!
Do you want some “German macaroni and cheese”? You want to create Käsespätzle, right?
Käsespätzle (meaning “cheese spaetzle”), often known as German cheese spaetzle, is a substantial and satisfying meal that is sure to delight the taste buds!
This spaetzle with cheese dish is prepared with handmade spaetzle and filled with Emmental cheese. It’s topped with crispy onions and goes well with a lush green salad!
Käsespätzle is a favorite of ours. It’s just a fact.
It goes without saying that we love spaetzle. It was love at first bite for Eric the first time he tried it.
Normal spaetzle cooked in butter is delicious, but cheesy spaetzle is much better! (To be honest, for a pleasant change of pace, we also like spinach spaetzle.)
This is a simple kaese spaetzle dish that can be made on the stovetop with only spaetzle and shredded cheese.
Additional, more complex Käsespätzle recipes call for the addition of other dairy products, such as heavy cream, and oven baking.
Serve Käsespätzle to your visitors – or devour them all yourself!
This dish is one of our favorites since it’s quick and simple to make on a weeknight when you’re wanting something “not so healthy.”
If you have a decent spaetzle machine, spaetzle is also very simple to prepare.
Looking for more delicious and simple recipes? Try our German meatloaf, Schinkennudeln, simple chicken paprikash, potato pancakes, creamy potato soup, and Schinkennudeln!
Step-by-Step Instructions for Making Käsespätzle | German Cheese Spaetzle
It’s simple to make this traditional cheese spaetzle dish. If you want to get started, use the Käsespätzle recipe card below, or watch our Käsespätzle web story for a sneak peek.
If you are a visual learner, we also have process pictures from when we created our own Käsespätzle that you can follow along with!
To be fair, if you’re preparing spaetzle at home, you’ll want to start with our homemade spaetzle recipe before moving on to this one.
You can always leave and return to this cheesy recipe when your spaetzle is ready!
The onion should be cut into rings.
Crispy onions on top of the cheese spaetzle are required for authenticity. They cook quickly and provide a touch of crunch and flavor to the otherwise creamy and cheesy meal!
Begin by peeling and chopping your onion into thin rings.
Cook the onion in a skillet.
In a medium-sized frying pan, melt about 2 tablespoons of butter. Then add the onion rings and cook until they are browned over medium heat.
Make care to whisk the mixture on a frequent basis.
The onions should be caramelized but not burnt.
It’s critical to keep an eye on the onions towards the end. They may easily turn from beautifully browned to burnt, particularly if the temperature is too high.
When in doubt, take the heat down a notch. This means it will take a bit longer for your onions to get properly cooked, but the danger of scorching them will be reduced.
You can, of course, cook more than one onion if you are a huge onion fan. For the quantity of cheesy spaetzle we make, one big onion is ideal.
Once you’re satisfied with the crispiness of the fried onion, remove it from the fire.
Bring the spaetzle to a boil.
Melt two tablespoons butter in a large frying pan and add the spaetzle after it has melted.
If you don’t feel comfortable multitasking, you may do this while you sauté the onions or after they’ve finished cooking.
Toss in the cheese.
Sprinkle some of the shredded cheese on top of the spaetzle after they’ve been cooked and give everything a nice swirl.
Then add additional cheese, mix again, and continue the process until all of the cheese has been utilized. Continue to whisk until the cheese has completely melted.
For our Käsespätzle, we prefer to use Emmental cheese since it’s a traditional German cheese with a little sharpness.
If you can’t find Emmental or don’t like the flavor, you may use other sharp cheeses with a similar consistency, such as Swiss cheese.
Crispy onions and freshly chopped parsley on our Käsespätzle!
Season with salt and salt and pepper to taste after the Käsespätzle are heated and the cheese has melted completely.
To add some color to the cheesy spaetzle, top it with fried onions and freshly chopped parsley.
We suggest serving the cheese spaetzle with a fresh green salad on the side since it is quite a substantial meal.
Käsespaetzle is finest when prepared and eaten fresh, in our view. Any leftovers, on the other hand, may be kept in the fridge for a couple of days in an airtight container. Then just reheat them in the microwave or in a pan.
You may also prepare your spaetzle noodles ahead of time and keep them in the fridge or even freeze them.
Simply cook the cold egg noodles in a frying pan with some butter when you’re ready to create cheese spaetzle, then follow the remainder of the instructions in the recipe card below.
If you wish to utilize frozen cooked spaetzle that have formed a lump in the freezer, it may be simpler to defrost them by submerging them in hot water for a few minutes. Then, as directed in the recipe card below, use them in this dish.
- 4 1/2 cups spaetzle noodles, cooked (homemade or store-bought)
- Emmental cheese, grated, 10.5 ounces (300 grams)
- 1 onion, big
- a quarter-pound of butter
- pepper to taste
- parsley, chopped for decorating (optional)
- Cut the onion into thin rings after peeling it. In a medium-sized frying pan, melt about 2 tablespoons of butter. On medium heat, add the onions and cook until they are brown. Stir often. Make careful to keep an eye on them towards the end since they may easily go from browned to burnt. If you’re not sure, reduce the heat and cook the onions more slowly.
- In a large frying pan, melt the remaining 2 tablespoons of butter and add the spaetzle. Sprinkle a little amount of grated cheese on top of the heated spaetzle and mix. Add some more cheese and toss once more. Repeat until all of the cheese has been consumed. Continue to whisk until the cheese has completely melted.
- Season to taste with salt and pepper. Serve the cheesy spaetzle with crispy onions and parsley that has been freshly cut. Käsespätzle is delicious when served with a fresh green salad.
- Making your own spaetzle at home is very simple. Simply make our homemade spaetzle recipe and use the whole batch to make this delicious dish!
- This is a pretty basic Käsespätzle recipe. Other, more complicated recipes that use heavy cream and are baked are available. We enjoy this recipe for a quick evening variation that’s just as tasty and simple to prepare.
- If Emmental cheese is unavailable, other sharp cheeses with a similar consistency, such as swiss cheese, may be used.
- Of course, if you’re a big onion fan, you can fry up even more onions. Simply use a larger pan and a little extra butter.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 699 calories 44 g total fat 25g Saturated Fat 1 gram of trans fat 15 g of unsaturated fat 234 milligrams of cholesterol 849 mg sodium 47g carbohydrate 2 g fiber 2 g sugar 28 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
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Käsespätzle is a type of pasta that originated in the Austrian region of Vorarlberg, but is currently popular throughout Germany. It’s made with eggs, flour, cheese, and cream. Like most traditional Austrian pastas, it’s made in what we call a “spätzle maker”, a machine that makes the dough by extruding it through little holes. You just need to mix the ingredients together, knead, and let it rest for a short while before cooking. It’s traditionally served with a green piquant sauce, which is more of a condiment than a main course.. Read more about german spaetzle recipe and let us know what you think.
Frequently Asked Questions
What is Käsespätzle made of?
Käsespätzle is a type of German cheese noodles that are made with flour, milk and eggs.
Which country is famous for cheese spaetzle?
Germany is famous for cheese spaetzle.
What do you do with spaetzle?
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