Cheese spaetzle, also known as käsespätzle, is a popular German noodle dish made with egg noodles called spaetzle, various cheeses, and crispy fried onions. This creamy, cheesy pasta is the ultimate comfort food that is simple yet utterly delicious.
Originating from the Swabia region of Germany, cheese spaetzle has become beloved all across Germany, Austria, and Switzerland. It can be described as the German version of mac and cheese, but it is far superior with its unique noodles, melty European cheeses, and crispy onion topping.
A Brief History of Cheese Spaetzle
Spaetzle noodles have been around since at least the 16th century in Germany. They originated as a humble peasant dish made from simple, inexpensive ingredients like eggs, flour, and water or milk. The dough is pressed through a sieve or spaetzle maker directly into boiling water, creating little dumpling-like noodles.
These tender little noodles are then often browned in butter or served simply with gravy or sauce as a side dish. The exact origin of cheese spaetzle is unknown, but it likely developed as a creative, delicious way to use up leftover spaetzle.
The ingenious combination of chewy egg noodles, creamy melted cheese, and crispy fried onions has made käsespätzle into a beloved, iconic dish across German-speaking regions. It is especially popular in southern Germany and Austria, where it is considered ultimate comfort food and often served at ski huts or autumn festivals.
Key Takeaway: Cheese spaetzle originated in Germany's Swabia region and has become an iconic comfort food dish made with homemade spaetzle noodles, cheese, and crispy onions.
What Is Cheese Spaetzle
At its core, cheese spaetzle features just a few main ingredients:
- Spaetzle - the foundation of the dish. Small handmade German egg noodles.
- Cheese - usually Swiss cheeses like Emmentaler or Gruyere that melt beautifully.
- Onions - fried until crispy and caramelized for texture and flavor.
- Butter - for frying the onions and noodles.
- Herbs - chives, parsley, etc. to garnish.
The process of making käsespätzle is quite simple:
- The spaetzle and onions are fried separately in butter.
- The hot noodles are then tossed with shredded cheese so it melts.
- The cheesy spaetzle are served topped with the crispy fried onions and herbs.
Most recipes call for making the spaetzle from scratch, but you can substitute store-bought German egg noodles if you're in a pinch. The key is finding cheeses that melt well, and cooking the onions until nicely browned and crispy.
The end result is a decadent, rich dish with the perfect contrasts of textures. Crispy onions, tender noodles, and gooey, stringy cheese is a magical combination!
Ingredients for Making Cheese Spaetzle
As we've learned, just a few quality ingredients are all you need for cheese spaetzle success:
Spaetzle Noodles
Freshly made spaetzle noodles are best and well worth the effort. The dough is simple - just flour, eggs, salt, and milk or water. It's pressed through holes into boiling water, making tiny soft dumplings.
If you don't have time for homemade, quality store-bought German egg noodles can work too. Look for air-dried spaetzle nests rather than ones packed in water.
Cheeses
The cheese choice is extremely important! For best results, use imported European Swiss cheeses like Emmentaler, Gruyere, Appenzeller, etc. They melt beautifully while keeping that distinctive Swiss flavor. If you can't find imported cheese, a good quality domestic Swiss works too.
Some cheese spaetzle recipes also incorporate cream cheese or cottage cheese for extra creaminess. Shred your own cheese rather than pre-shredded for the best meltability.
Onions
One large yellow, white, or red onion, sliced into thin strips or rings is perfect. They get nice and crispy when fried in butter. Some recipes call for generous amounts of caramelized onions, so feel free to double or triple the amount!
Butter
High quality unsalted butter adds irreplaceable flavor when frying the onions and noodles. Regular salted butter works in a pinch too. Clarified butter is also excellent for higher smoke points.
Herbs
Fresh Italian parsley or chives make excellent garnishes with their pop of color and flavor. Curly parsley or dill work well too.
Step-By-Step Instructions
Now that you know what ingredients to use, let's walk through the easy process of putting it all together:
Make the Spaetzle & Crispy Onions
- Make a batch of homemade spaetzle if you have time, or prepare store-bought German egg noodles per package instructions.
- Slice an onion into thin strips or rings.
- Melt butter in a skillet over medium heat.
- Fry onion strips for 8-10 minutes, stirring occasionally, until nicely browned and crisped. Season with salt and pepper.
- Set fried onions aside once crisp to drain on paper towels.
Make the Cheesy Sauce
- Melt a few tablespoons of butter in the now-empty skillet over medium heat.
- Add drained spaetzle and sauté for 2-3 minutes to lightly brown.
- Turn heat to low and add shredded cheese, a handful at a time, stirring constantly as it melts after each addition.
- Once all cheese is melted and incorporated, season to taste with salt, pepper, nutmeg, etc.
Finish and Serve
- Transfer cheesy spaetzle to a serving dish and top generously with the crispy fried onions.
- Garnish with chopped parsley or chives. Enjoy immediately as-is or with a crisp green salad!
And that's it - easy, cheesy, crispy noodle goodness in about 30 minutes! The variations are endless, so have fun experimenting with different cheeses, herbs, add-ins like bacon or mushrooms, etc.
Variations and Twists on Cheese Spaetzle
While the classic version is delicious as-is, there are many ways to put your own spin on cheese spaetzle:
- Double the onions! - Extra crispy fried onions are always welcome.
- Add bacon - Crisp bacon bits lend smoky saltiness.
- Sauté mushrooms - Meaty mushrooms provide earthiness.
- Bake it - Some recipes call for baking the noodles and cheese to form a crispy crust.
- Cream version - For ultimate decadence, use cream + cottage cheese instead of just shredded cheese.
- Broil it - Quickly broiling at the end browns the top.
- Leftover spaetzle - Made too many noodles? Turn them into cheese spaetzle!
The possibilities are endless. Follow a traditional recipe first, then start customizing it to your tastes!
What to Serve with Cheese Spaetzle
There are many excellent options for sides that pair nicely with the rich, heavy noodles:
- A light green salad is always a great accompaniment. The fresh greens and vegetables balance the richness.
- For more tradition, Oma's German cucumber salad is simple, refreshing, and delicious.
- Sautéed vegetables like zucchini, broccoli, or tomatoes add color.
- For heartiness, try roasted potatoes or potato dumplings. More carbs, please!
- In autumn, roasted Brussels sprouts or glazed carrots make seasonal pairing.
While cheese spaetzle is heavy enough to be a main course, it also makes a fine accompaniment to classic German dishes:
- Hearty braised meats like rostbraten, beef goulash, or sauerbraten
- Crispy pan-fried schnitzel or jaeger schnitzel cutlets
- Baked or roasted pork chops, chicken, or sausages
Tips for Making the Best Cheese Spaetzle
Here are some helpful tips for guaranteed cheese spaetzle success:
- Make the spaetzle first - Get your noodles ready before starting on the cheesy sauce. Homemade is best but store-bought works too if you're pressed for time.
- Shred your own cheese - Stay away from pre-shredded cheese which has anti-caking agents that inhibit smooth melting.
- Take your time caramelizing the onions - Wait until they're nicely browned and crisped for the best texture and flavor.
- Use good butter - Quality butter like European cultured makes a difference in flavor.
- Sauté the spaetzle first before adding cheese - Letting them lightly brown adds nuttiness.
- Add cheese gradually while stirring constantly so it melts smoothly without clumping.
- Season each component individually first before combining everything for best flavors.
Following these tips will help ensure your cheese spaetzle turns out perfectly smooth, creamy, and decadent every time!
How to Store Leftover Cheese Spaetzle
Like many creamy pasta dishes, cheese spaetzle is best fresh and right after cooking. However, you can keep leftovers refrigerated for 3-4 days. Here are some storage tips:
- Allow leftovers to cool completely before storing covered in an airtight container in the fridge.
- When ready to reheat, place the cheese spaetzle in an oven-safe baking dish, cover with foil, and bake at 375°F until warmed through, 15-20 minutes.
- You can also reheat single portions in the microwave, stirring frequently for even heating, taking care not to overcook and dry it out.
- The crispy onions will soften over time but you can always make a fresh batch to top your reheated dish!
- You can store cooked spaetzle noodles for 3-5 days refrigerated or freeze for months, then thaw and turn into cheese spaetzle anytime.
Be careful not to keep leftovers too long, as the noodles will eventually become dried out and the sauce can separate. For best results, enjoy cheese spaetzle within 3-4 days.
FAQs
What kind of cheese is used in cheese spaetzle?
Emmentaler, Gruyere, Appenzeller and other Alpine-style Swiss cheeses are traditional. Their flavorful, nutty qualities and smooth melt make them perfect for cheese spaetzle.
Can I use pre-made fresh spaetzle noodles?
Yes, store-bought fresh spaetzle saves time and works well. Look for German brands of air-dried egg noodles rather than ones packed in water or sauce.
Do I need special equipment to make the noodles?
A spaetzle maker with interchangeable discs or a colander with large holes makes quick work of shaping the dough into noodles. But you can also form them freehand with a knife or spatula.
What is the difference between cheese spaetzle and mac and cheese?
The unique tender egg noodles, import Swiss cheeses, and crispy fried onions set cheese spaetzle apart from American macaroni and cheese. The flavors and textures give it a distinctive, addictive quality.
Conclusion
Cheese spaetzle has earned its place as one of Germany's most iconic comfort foods. At its core are just simple ingredients - homemade egg noodles, melty Alpine cheese, crispy onions, and fresh herbs. But combined through sautéing and baking, they create a truly magical, crave-worthy dish.
The textures contrast perfectly - soft, chewy noodles and creamy melted cheese against crispy fried onions. And the flavors blend in harmony - sweet, nutty, savory, rich. It's no wonder cheese spaetzle is so beloved in German kitchens and restaurants, especially in southern regions like Swabia and Bavaria.