One of the most beloved of all Swabian dishes, Kasespatzle (German Cheese Spaetzle) is everything great comfort food should be!
How to Make Kasespatzle
Where I’m from in Stuttgart, Germany, Kasespatzle is a classic – a quintessential Swabian comfort food dish. Homemade Spätzle are layered with gobs of shredded Emmentaler and geröstete Zwiebeln (caramelized onions) and then baked in the oven. I guess you could say it’s Germany’s version of mac and cheese.
Käsespätzle (cheese spaetzle) was a favorite dish in our home and we always looked forward to it when my mom would make it. Though Bavarian by birth she spent her later childhood through young adult years in Stuttgart and she’ll freely admit that Swabian cuisine is Germany’s best. And I couldn’t agree more. Here is a thoroughly authentic Kasespatzle recipe just like my mom always made it.
Nothing compares to homemade Spaetzle and I highly recommend making it yourself. Get our recipe for Authentic German Spaetzle.
If you love pasta and cheese and caramelized onions you will definitely LOVE this Kasespatzle!
Chewy homemade German egg noodles oozing with Swiss cheese and topped with butter caramelized onions…..
Comfort food really doesn’t get any better than this!
We had this for dinner and the next morning our 3 year old daughter requested it for breakfast! You’ve never heard so many exclamations of “oooh” and “yummmyyyy” before. She’s taking after her mommy and Omi (German grandmother). She even devoured every last bit of caramelized onion and then went about her play, zapping things with her magic wand.
If you’d like to know more about Spaetzle, southern Germany, and how to make the best homemade Spätzle, see my post for Homemade German Spaetzle.
Ready to make some Kasespatzle?
Let’s get started!
Melt the butter in a medium-sized heavy stock pot or Dutch oven.
Add the onions and stir occasionally for 20-30 minutes until deeply caramelized. Halfways into it sprinkle with a little salt and sugar to help with the caramelizing.
Get them really nice and brown.
While the onions are cooking make the Spätzle.
Make one batch of my Homemade German Spätzle.
Set the Spätzle aside until ready to use (they can be made in advance and refrigerated until ready to use).
Shred the cheese.
Käsespätzle is only as good as the quality of Swiss cheese you use. Do yourself a favor and get the good stuff. No, the American Swiss cheese just doesn’t cut it. Get some European-imported Swiss cheese. Emmentaler and Jarlsberg are both good options. I often like to combine it with some strong Gruyere for extra flavor.
The other key: Lots and lots of deeply caramelized onions. Don’t skimp on these. Use two jumbo-sized onions. The more caramelized onions, the better the Käsepätzle will be.
Butter a 9×13 (or slightly smaller) casserole dish. Place a third of the Spätzle in the bottom of dish, followed by a third of the cheese and a third of the caramelized onions. Sprinkle some salt over each layer.
Repeat until you’ve completed all the layers, ending with the cheese and the onions on top.
Bake the Spätzle uncovered at 400 degrees F for about 10 minutes or until the cheese is melted and the some of the edges have just started to get crispy.
Serve immediately. A light sprinkling of chopped parsley always adds a bit of color and class.
Enjoy!
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German Cheese Spaetzle (Schwäbische Käsespätzle)
Ingredients
- 1 batch Homemade German Spätzle (about 5 cups cooked Spätzle, can use store-bought if preferred), can be made in advance and refrigerated until ready use, then let warm to room temperature before baking.
- 6 tablespoons butter
- 2 very large onions chopped
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 12 ounces shredded Emmentaler or Jarlsberg (Swiss-like from Norway, mild) (you can also add some Gruyere for extra flavor)
- Salt
Instructions
- Preheat the oven to 400 degrees F.
- Butter a 9x13 (or a little smaller) casserole dish.
- Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
- Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
- Serve immediately.
- Makes great leftovers.
Nutrition
Ingrid says
My husband and I lived in Mannheim for a time and käsespätzle was our favorite. My husband has since been diagnosed with celiac disorder, so hasn’t been able to enjoy käsespätzle in some time. I made your spätzle recipe with gluten-free flour and it miraculously turned out very well. Using this recipe for käsespätzle was also a wise choice. It was fantastic! Exactly how I remember it being in Germany. Thank you!
Kimberly @ The Daring Gourmet says
That is so good to know, Ingrid, thanks so much for letting us know! I’m sure our readers will appreciate this info as well. I’m thrilled you enjoyed both of the recipes, thank you!
Anonymous says
Took it to a party and it was a big hit. They asked for the recipe.
Vicky says
This looks fantastic. Will be my first time making spatzle but my youngest son requested pork schnitzel so i thought i’d go the whole hog lol. I got some emmental but they also had some smoked gruyere in the store today so i got some and will add that as well. Really looking forward to trying it.
Kimberly @ The Daring Gourmet says
That’s wonderful, Vicky, your family is in for a real treat! Please let us know how it all goes!
Dolores Pap says
THE star dish at our Father’s Day celebration!
I don’t think I’ve ever eaten anything better.. :-)
Kimberly @ The Daring Gourmet says
Woohooooo!! That’s so awesome, Dolores, thank you! :)
Clare Fletcher says
4 Stars because I think it would be helpful to rewrite the directions. This recipe is so authentic and delicious just like everything else on the website. But, if you scroll past the story and just look at the ingredients and instructions, you will miss how to caramelize the onions… I left out the sugar all together because it was no where in the official “instructions” at the bottom of the page. Nevertheless, it was still super tasty.
Christopher C. says
I would make it from scratch, but I ended up buying a bag of the dry Bechtle Spatzle. I do have Ementaler and Gruyere cheese. I will add bacon as well. Maybe, I’ll make it from scratch next time. But for now, I just want to know know how many cups of cooked spatzle should I use for this recipe? Thank You!
Kimberly @ The Daring Gourmet says
Hi Christopher, you’ll need about 5 cups of cooked Spätzle which is about one large bag of dried Spätzle.
Sue/CA says
I’ve made this recipe 3 years in a row for an Octoberfest party.
Delicious. I suggest using another large onion when cooking them.
The first two years I used a cheese grater over a pot to make the Spaetzle. But this year I bought the inexpensive pan and scraper off Amazon. It worked perfectly. The recipe is right on…. I didn’t add any extra flour.
Kimberly @ The Daring Gourmet says
Fantastic, Sue, I’m so happy to hear that and appreciate the feedback!
Annette says
I am from Mainz, Germany and will search for Käsespätzle in every restaurant when I go back to visit. I only had a little bit of Emmentaler, so I added Manchego cheese and it turned out fabulous as well!
Thank you for sharing this recipe!!!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Annette, thanks so much for the feedback!
Jenn says
This dish is absolutely fabulous. A huge hit! I used jarlsberg and it was perfect.
Kimberly @ The Daring Gourmet says
Fantastic, Jenn, thank you so much!
Nancy Roop says
Can I assemble this the day before, refrigerate,
and bake the next day?
Kimberly @ The Daring Gourmet says
Absolutely, Nancy! Happy cooking!
Debbie Chadwick says
I made this for dinner tonight did not have enough Emmentaller so I used Jarhlsburg and a little Limburger. It was soooooo good. Do you have a recipe for Jaeger sauce for schnitzel?
Kimberly @ The Daring Gourmet says
Fantastic, Debbie, thank you, and that touch of Limburger sounds yummy! Yes, here’s the Jägerschnitzel recipe and in the recipe box is a link to the gravy:https://www.daringgourmet.com/authentic-german-jagerschnitzel-hunter-schnitzel-with-mushroom-gravy/ Read that note at the bottom of the gravy recipe about omitting the vinegar and thyme. Also, if you prefer a creamy gravy for your Schnitzel simply add a dash of heavy cream at the end.
Steve King says
Im Allgäu wir essen Käsespätzle von nur eine große Schüssel im Mitte de Tisch. Alle hat eine Löffel und wenn’s Käsespätzle fertig ist (viele Arbeit!) dann Auf Geht’s bis alles weg sind. Ein guten Gurkensalat da zu mit eine Scheibe Schwarzbrot und unser Leben ist sehr gut. Meine Oma und meine Mutter hat immer de besten Käsespätzle gemacht. Gute Zeiten! Lecker!
Garrett says
Thanks for sharing. This is an incredible dish. I have this as much as possible when I am in Germany. Yes, I will have it several nights when I am on my vacation there. Some nice German woman while climbing the Ulm Church Steeple wrote the name on a business card and I just show it to the waiter when I get to the restaurant and see if they have it. Once in Rothenburg they did not have it on the menu but the chef made if for me anyway. It is sooooo good…. Like Macaroni and cheese on STEROIDS!!!! I love this dish and can’t wait to get back to Germany this summer. Really amazing country with so much to offer. The schnitzel and Bavarian pretzels and beer and apple strudel are also amazing!!! And pork hock.
Kimberly @ The Daring Gourmet says
Agreed, Garrett, there are so many delicious dishes and Germany itself is absolutely breathtaking! Käsespätzle has always been a favorite of mine, it’s SO good!
Pam Funderburg says
My husband and I lived in a little village called Baltmannsweiler for about 2 1/2 years a long time ago. It is in the Stuttgart area. I agree that that part of Germany had some of the best food in the country and in the world. I made your recipe tonight and it is the best one I have tried. I also made the hunter’s pork chops–delicious! I still dream about living in Germany. We loved our time there.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled you made and enjoyed both of those recipes, Pam, thanks so much!
Gaby says
Hallo Kimberly, ich bin auch aus Stuttgart und finde es schön, dass du unsere tollen Gerichte in der Welt publik machst.
Wenn du das Semmelknödelrezept einstelltst, erwähnst du bitte auch, dass man die übriggeblieben Knödel in dünne Scheiben geschnitten mit Butter in der Pfanne ausbrät?
Das schmeckt so gut, dass ich manchesmal nur für diesen Zweck Semmelknödel mache. Eine andere Variante ist die Knödel aus Brezeln anstatt aus Brötchen zu machen.
Weiter viel Erfolg!
Kimberly @ The Daring Gourmet says
Hallo Gaby und vielen Dank! O ja, das stimmt, so hab ich es früher oft gegessen, super lecker. Ich danke dich, dass du mich daran erinnerst hast. Mit Brezeln hab ich es nie versucht – das klingt fantastisch, muss ich mal probieren! Nochmals danke!
Paul says
The first time I had Käsespätzle was with lunch along with Bockwurst and kartoffelknödel at an outdoor café on the shore of Lake Konstance in Lindua at the harbor with the Mangturm a stones throw away. The café was in front of Hotel Bayerischer Hof and my view was the lighthouse and Bavarian Lion protecting the harbor’s entrance.
Now that I’ve reminisced about that 2 week visit to Deutschland, I fell in love with German “Mac & Cheese”. I’ve tried to imitate it several times and even acquire imported Emmentaler from my local German market and bakery down here in Lakewood, WA. But never quite hit the mark. The version I had didn’t have the bacon/speck but I tried this and it came out excellent, much better than the attempts I’ve made. I love your traditional Swabian recipes as that’s what I’ve had the most exposure to while visiting Germany several times. Danke Schon.
Kimberly @ The Daring Gourmet says
Fantastic, Paul! Yes, adding the bacon is a must for sure. Lake Konstance/Bodensee…that was a favorite destination as a kid, we would take the ferry to the Insel Mainau, a fairytale place I always enjoyed exploring. Hess Bakery & Deli! I know it well, I used to go there quite often when I lived in the area and always enjoyed being able to chat in German with the women at the deli. My husband will still drive down there on rare occasions to get Weisswurst, something he loves and can’t find anywhere else.
Paul says
If you not aware of Blue Max Meats, they make a fabulous Weisswust. Just picked up 8 links yesterday. They have a shop, near Puyallup, on Canyon Rd north of SR-512 by a couple miles or their store in the Town of Buckley. They offer a few other traditional European sausages and cured meats as well as organic, grass fed beef, pork and poultry. Some smoked, some with rubs or marinate already on them or just naked. Oh and their traditional smoked pork chops, best I’ve had this side of the pond. Better than Ham!
Speaking of Insel Mainau, I visited the Isle on my last visit in 2016. I totally agree with your description, it is a place where I do believe Fairies must live, so beautiful with all the gardens. I’m very lucky to have a lovely cousin and her family who love taking their American relatives to many of Germany’s fantastic places, and she’s a fabulous cook to boot.
And yes about Hess, I too get to practice my limited greetings and words I know in German when shopping there.
Tschuss :-)
Kimberly @ The Daring Gourmet says
I’ve heard of Blue Max. I think I went down there once to get some hog casings for my sausages. Next time I’m down that way I’ll check them out, thanks. Have a great week, Paul!
RB says
Hi, Am I missing something in the recipe, where I don’t see bacon listed anywhere, but you mention “bacon” is a must. I mean, who doesn’t love bacon, so I’m happy to add it but need to know at what stage (i.e. fried up and just added in the layers of the 9 x 13 pan or use the drippings when carmelizing the onions, etc. ?) Inquiring minds. Going to make this weekend for an Octoberfest party
Kimberly @ The Daring Gourmet says
Hi RB, Käsespätzle isn’t made with bacon and I don’t recall saying anything about it. Are you referring to a different recipe?
Kristy says
This is exactly like my German mother in law’s “cheese noodles”. Do you happen to have a recipe for the potato dumplings? They were a family favorite and none of us have the recipe, we have tried many. I have a feeling you’re the one that can help!
Kimberly @ The Daring Gourmet says
Hi Kristy! YES, I’ll be publishing my recipe for Semmelknödel (bread dumplings) shortly and will be posting the potato dumplings (Kartoffelklösse) in the very near future also :) Stay tuned!
Susan Breidenstine says
I am making this for a high school German class “food day”. Since I don’t have time to make the noodles myself I have ones I bought in the store. It would be very helpful if you could add approx how many cups or ounces of noodles your homemade recipe makes (or are in a serving) or how many ounces you consider a “large bag” to be. I’m going to wing it and adjust as needed but it would be helpful for others. I’m also going to break with tradition and prepare it in a crockpot – layers etc all the same – so it can be dropped off and warmed gradually before their class starts. Wish me luck!
Kimberly @ The Daring Gourmet says
Hi Susan, thanks for the input. Fortunately this is a dish that really doesn’t need measurements – it’s simply a matter of layering the noodles, cheese and caramelized onions to fit in whatever size casserole dish you have (and as I said in my post, the more cheese and caramelized onions the better!). Good luck and I hope your contribution to the “food day” is a hit!
Peter Martin says
Hi Kimberly…..this Saturday is my birthday and my daughter has about 24 arriving dt her place. I’m saying “thank you” by offering your kasespatzle and other “Oktoberfest” choices….and beers!!!
I have read sooo much of your stuff!
Can’t wait to begin the following!
TYVM
P
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Peter, thank you! And what a fabulous way to celebrate – Happy birthday! :)
Dana D says
This is a family favorite! Excellent as written.
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Dana!
H brigdale says
Thanks Kimberly, it’s just that a lot of people don’t know most cheeses aren’t vegetarian. Lovely food though, thanks.
H brigdale says
Sorry most cheese is not vegetarian as it uses rennet, which comes from calves.
Kimberly @ The Daring Gourmet says
My apologies, H, many lacto-ovo vegetarians consider rennet appropriate to eat, I forgot there are some who don’t. If you do not then you’ll simply need to select an Emmentaler, Jarlsberg or Gruyere that is made without rennet.
H. Brigdale says
Rennet /ˈrɛnɪt/ is a complex of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. This helps young mammals digest their mothers’ milk. Rennet can also be used to separate milk into solid curds for cheesemaking and liquid whey. In addition to chymosin, rennet contains other important enzymes such as pepsin and a lipase.
Rennet is used in the production of most cheeses. The mammal’s digestive system must be accessed to obtain its rennet. Non-animal alternatives for rennet are also available.
H brigdale says
Is that cheese vegetarian?
Kimberly @ The Daring Gourmet says
Yes, all cheese is vegetarian as it contains no meat.
H. Brigdale says
Cheese contains rennet the inside of a calf’s belly, so no most cheeses are not vegetarian. Sorry.
Kimberly @ The Daring Gourmet says
Vegetarianism lies on a spectrum, H, and many lacto-ovo vegetarians consider rennet acceptable to eat as it is not muscle tissue. You evidently don’t eat rennet and so have answered your own question: Knowing some cheeses are made without rennet you’ll simply need to select an Emmentaler, Jarlsberg or Gruyere that is made without it.
Ursula Compton says
Ich komme aus Horb am Neckar und
liebe diese Käsespätzle! Vielen Dank
fürs Rezept!
Kimberly @ The Daring Gourmet says
Vielen Dank, Ursula, es freut mich dass es Ihnen gefallen hat!
Tammy Worden says
This stuff is pure heaven! I used your recipe to make the homemade spaetzle and then made this kasespaetzle. Absolutely delicious, everyone loved it, will definitely be making this again!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Tammy, thank you!
Stacey says
I can’t wait to give this a try. As far as I know there is no German heritage. But my husband and I seem to have a lot for the food. I did a simple search for “casserole spaetzle side”. This came up first and I can’t wait to try it. My middle son loves these starchy homey foods. They make his belly feel good after having to take medication all day. He has cerebral palsey. He loved the pictures of the food. Lol
Kimberly @ The Daring Gourmet says
Hi Stacey, I’m so glad you found us! I agree with your son, this is my kind of comfort food, too :) I hope he and your family enjoy it!
Josh says
This recipe was wonderful! I’m new to making spaetzle so this was a real treat. I found that with the provided ratios, my dough was very thick (I hand mixed), so I added more milk until it moved better. Also, next time I will use way more onions, like 5-6. Amazing!
Kimberly @ The Daring Gourmet says
Awesome, Josh, thanks! I’m with you on the onions, I can’t get enough of them either.
Annemarie says
Ich komme aus Heilbronn am Neckar,also auch ein Schwabe.Meine Mutter hat das öfter gekocht.Vielen Dank für die Erinnerungen
Audrey Erich says
My Dad was a cheesemaker and when he came here he made his with brick, Swiss and Limburger. It was also made on the stove top, not baked. The pan was not fun to clean, but it was so good!
Kimberly @ The Daring Gourmet says
Anything with lots of strong cheese is heaven in my book, Audrey! :)
Omar says
Hello. This looks amazing and like something I would cook. I wanted to ask if a “regular” ricer would work? I say regular because I can’t change the size of the holes. They are around the size of thick spaghetti.
Thank you.
Kimberly @ The Daring Gourmet says
Hi Omar, you’ll probably have a real struggle trying to get the dough through the ricer, I wouldn’t recommend it.
Jessi Reichmuth says
My husbands family is from Switzerland and we make a dish almost exactly like this but use elbow noodles and salt and cook on a double boiler for about 3 hrs. I have never seen a recipe so close to ours. We have always called them Swiss noodles. I am going to have to try the fresh pasta and baking it. Wow!
Kimberly @ The Daring Gourmet says
Hi Jessi, I think you’ll really love the texture of the fresh Spätzle and few things beat the crispy browned edges of the baked Swiss cheese – heaven! :)
FellowFoodie says
So, if I made the spaetzle the day before and had it in the refrig, how does that effect the baking time? Or should I heat it a bit first? If so, how do you recommend heating?
Btw, your food and site are SO wonderful that not only did I buy the spaetzle maker (I’ve always wanted to make spaetzle), but I’m now looking at German classes at the local night school. I always regretted that I didn’t study German and with the whole German food world out there, I’m thinking “Better Late Than Never!!”
Keep up the beautiful work!!
Kimberly @ The Daring Gourmet says
That is so exciting and thank you so much! :) For the refrigerated Spätzle, I would just take it out of the fridge and let it sit at room temp for a few minutes. No need to reheat it and it won’t really make a difference in the baking time. Have fun with your German classes and upcoming cooking adventures! :)
Mark Dominick says
Sounds delicious! For kasespaetzle, you don’t sauté the spaetzle before layering in the casserole dish? It just goes in after the boil?
Thanks,
Mark
Kimberly @ The Daring Gourmet says
Thanks, Mark! Correct, no sauteing first, just straight into the casserole dish after boiling. Happy cooking!
Rosita Sprohge says
Vielen Dank für das leckere Rezept. Ich hatte es fast schon vergessen. Ich bin mit Spätzle und Zwiebelkuchen aufgewachsen. Komme aus Tuttlingen. Echter Schwabe aber lebe schon 60 Jahre in Kanada. Wie made the “Mac and cheese” with left over ham or bacon mixed in. Maybe my mothers variation. Thanks again.
Kimberly @ The Daring Gourmet says
Hallo Rosita und vielen Dank! Das freut mich dass es dir gefallen hat. Und es freut mich auch noch ein Echter Schwabe kennenzulernen :) Combining ham and bacon sounds delicious, thanks for sharing your mother’s variation! Kind regards, Kimberly
Marianne says
Hallo Kimberly, ich kommen von Heilbronn und bin ein echter Schwab.
Ich bin auch aufgewachsen an Linsen und spaetzle und
Knacksurst oder saitenwurst
Kimberly @ The Daring Gourmet says
Hallo Marianne! Linsen und Spätzle mit Saitenwurst is one of my many favorite Swabian dishes. I make it the way my Oma and mother taught me, with bacon, vinegar and just the right touch of sugar. Delicious! https://www.daringgourmet.com/swabian-style-german-lentils-with-spaetzle-schwabische-linsen-mit-spatzle/
Hanswurst says
Gott im Himmel schemckt sehr gut! I made this for Christmas eve dinner and everyone loved it. My mother often made spatzle, but never added the cheese or the onions. The onions absolutely make this a hit, and as Kimberly says, don’t skimp on them. Although my heritage is German, I live in the southwest and make tamales every Thanksgiving weekend. I always considered them the ultimate comfort food, but das Kassespatzle ist jetzt der Konig. Not sure how to say “comfort food” in German. Gemutlich essen???
Kimberly @ The Daring Gourmet says
This made me smile, Hanswurst, thanks so much for the feedback! :)
Valerie Bryan says
Kimberly, I have an all-day work meeting at a friend’s house coming up Monday and I wondered if I could layer the casserole Sunday and refrigerate overnight, take to her home Monday, and bake it there? It seems like something that can sit and wait, but it seemed worth asking first.
Kimberly @ The Daring Gourmet says
Hi Valerie, yes you can absolutely do that and thanks for asking because I’m sure others will wonder the same thing. Happy cooking and please let us know what your colleagues think of the Käsespätzle!
Steve says
Another homerun from the Daring Gourmet! For my birthday dinner I requested German food from my fiancé. Having tried several of your recipes in the past, she knew she couldn’t go wrong coming here for inspiration. This Kasespatzle was AMAZING! You are absolutely right, the onions are what really make it. We had this along with your Senfbraten and I was in heaven. My mother is an amazing cook and even she said it was one of the best meals she’d ever had. Great work!
Kimberly @ The Daring Gourmet says
I’m so happy it was such a hit, Steve, and happy belated birthday! Käsespätzle AND Senfbraten…it sounds like you have a terrific fiancé, congratulations! :)
Adina says
German Mac and Cheese! I never would have thought to call Käsespätzle like that, but it fits! Funny! :) This is one of my kids’ favorite meals as well, I can never go wrong with Käsespätzle.
Des @ Life's Ambrosia says
oooooh man. All of that cheesy goodness!!
Jackie Butts says
This was prepared by my family when we were visiting the region (20 years ago) and seeing the recipe here brought back the memories of a delicious meal. At dinner I commented that this would be really good for breakfast, and everyone laughed at me, but the next morning there it was, warmed up and sitting next to my plate. I was correct it was delicious for breakfast. I think your baby girl and I are on to something. Thank you for the recipe, it will definite be making an appearance on my table
Kimberly @ The Daring Gourmet says
Those sound like wonderful memories, Jackie. I’m sure making this will be a nice stroll down memory lane for you. And yes, I had some leftovers for breakfast this last time well :)
Chris Scheuer says
Solch eine hübsche kleine Dame! She’s adorable. This German Mac-Cheese looks amazing, way better than anything I’ve seen on this side of the pond! You’re right, there’s nothing in the world like homemade spätzle… except maybe German potato dumplings! Can you tell I have a German heritage? I grew up on Apfel Kuchen and Kartoffelsalat. :)
Kimberly @ The Daring Gourmet says
Nein, Chris, ich hatte keine Ahnung! Obwohl “Scheuer” offensichtlich Deutsch ist. Very cool! You’ll have to tell me about your German heritage sometime and which part your family came from!
Angie | Big Bears Wife says
I haven’t had restaurant or homemade Spätzle before but I need it! Anything with cheese and noodles is right up my alley!
Cathy | Lemon Tree Dwelling says
I’ve never been a huge fan of mac & cheese, but THIS!!! This is completely different! I can’t wait to try it!
Dee Dee (My Midlife Kitchen) says
Ach! Schmecht gut! Meiner Opa kommt aus Stuttgart Sud–Aichtal/Grotzingen. Und ich habe fur drei Jahre im Deutschland gewonnen. Spatzle sind die beste! Und mit Kase–ausgezeichnet! :o)
(yeah, my German is a bit rusty, but I love busting it out every so often–especially to espouse my love of German food!)
Kimberly @ The Daring Gourmet says
Dee Dee, hey das freut mich zu hören! Ich komm auch aus Stuttgart und obwohl meine Mutter gebürtiger Bayerin ist, ist sie auch in Stuttgart aufgewachsen. I’m totally impressed your German is still that good, especially after having lived in Germany only 3 years. So happy to meet a fellow German food lover! :)
Dee Dee (My Midlife Kitchen) says
I grew up eating very traditional items like spaetzle, leberkas, weisswurst, and my favorite Schwabishe food–what we call “onion pancakes”. They’re thin egg crepes with green onions in them, but then you wrap them around cold cucumber and potato salad. Have you or your mother ever heard of these? We’ve never found anyone else familiar with them, but they were a staple in my grandparent’s house, and still are when my dad gets the motivation to make them. Schmect sehr gut! :o)
Kimberly @ The Daring Gourmet says
Dee Dee, those onion pancakes sound delicious (seriously, I’m going to have to try them!) but no, we’ve never heard of them. I’m pretty certain they must have been your grandparents’ own creation. So treasure it as a culinary family heirloom! :)
Troy says
No! Divulge this culinary delight to us! 😊
Eleanora Fischer says
my mother made what we called egg pancakes did not have the onion in them and we wrapped it in cucumber salad loved it.
Nutmeg Nanny says
Oh man I really want this mac and cheese! I love that it uses homemade spaetzle. There is so much love in this dish!
Katerina @ Diethood says
I think I adore your version WAY more!! SO delicious!
Cookin Canuck says
I adore spatzle and I can see why your little girl wanted this gorgeous cheese-y dish for breakfast!
Patricia @ Grab a Plate says
Oh! I just love the caramelized onions in this – how delicious!
Jessica Formicola says
I’m down for any type of macaroni and cheese! Yours look positively delightful!
Kirsten/ComfortablyDomestic says
I’m with your sweet little girl–I’d want to eat this for breakfast, too. I look forward to trying this very soon.
Michelle @ The Complete Savorist says
I love this recipe. I’ve had spätzle a few times, but never in a mac n cheese! This has to be amazing.
Cynthia Le Roux says
What can I use as an alternative to spätzle I don’t know what it is ?!
Anonymous says
they are homemade egg noodles
The Food Hunter says
My husband is going to love this. I will surprise him with it soon