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Kaese Spaetzle

Kaese Spaetzle

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h
NDBR

NDBR

A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
  2. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the 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.
  3. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LynCocks
60

LynCocks

12/28/2008

This is to die for! Mix everything and put in a zip lock bag. Cut a small hole on a corner and dispense and cut with a kitchen scissors. This is sooooo....good with Sauerbraten I here on this site. Thank you so much for a taste of Bavaria!

jalexandropoulos
55

jalexandropoulos

9/30/2007

I usually do not give out 5 stars, however, this recipe deserves it - as far as spaetzle goes. I spent 6 months in Germany last year and personally, could live without spaetzle. This recipe however is better than any I had in Germany or Austria. I did crisp up some bacon and added the onions to get them nice and caramelized. I sauteed the spaetzle in the bacon and onion mixture before adding the cheese. It really was good! My husband loved it (he grew up in Germany eating tons of spaetzle) as did everybody else, including the kids. Thanks for the recipe - am making again tonight for an Oktoberfest dinner party!

The Bunny Chef
47

The Bunny Chef

12/18/2007

To the reviewer below this, Emmenthaler is Swiss cheese. Just use whatever swiss the grocery store has and it will turn out fine. I was a foreign exchange student in Austria a few years ago and love Kaese Spaetzle! We have it for dinner often. I use a different Spaetzle recipe that has more milk and fewer eggs, but the procedure with the onions and cheese is just like how I do it.

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