German macaroni and cheese. We had this in Austria and loved it even more than macaroni and cheese.
This käsespätzle, also spelled kaese spaetzle, is a tasty homemade pasta tossed with onion and Emmentaler cheese. It’s a German version of macaroni and cheese.
Prep Time: 10 mins
Cook Time: 20 mins
Additional Time: 30 mins
Total Time: 1 hr
Servings: 8
Ingredients
1 ½ cups all-purpose flour
¾ teaspoon ground nutmeg
¾ teaspoon salt
⅛ teaspoon pepper
3 large eggs
⅜ cup 2% milk
3 tablespoons butter
1 ½ cups shredded Emmentaler cheese
1 onion, sliced
Directions
Gather all ingredients.
Sift together flour, nutmeg, salt, and pepper. Beat eggs in a medium bowl. Alternately mix in milk and flour mixture until smooth. Let stand for 30 minutes.
Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water.
When spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon.
Mix in 1 cup of the cheese.
Melt butter in a large skillet over medium-high heat. Add onion and cook until golden. Stir in spaetzle and remaining 1/2 cup cheese until well blended. Remove from heat, and serve immediately.
Recipe Tip
If you don’t have a spaetzle press, you can use a potato ricer, colander, or cheese grater.