Recipe by NDBR
"A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese."
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1 1/2 cups
1 1/2 cups
shredded Emmentaler cheese
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!
Just okay. This was our family's first time havng spaetzle and not so sure we liked the conistency of the noodles. It may have been my attempt at this recipe that went wrong, but I follwed it exactly...the texture of the noodles nad the blend of the flavors were not quite to our liking.
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!
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.
My kids love this. I use a clothes pin to secure the flat cheese grater to my pot, so I do not burn my hand. I chopped the onion and sauted it. I then added the spaetzle and sauted it in the butter for a few minutes before I added all the cheese. I have used various types of cheeses and my kids love it each time. They like this better than homemade mac and cheese. It is well worth the extra effort to make.
I was NERVOUS to make this since we had just spent time in Germany and my kids' expectations were high! But... the recipe did not disappoint! I did have to scale up the recipe in order to use it as a main dish. I also used 1/2 tsp of nutmeg instead of 1 full one. Making the spaetzle was FUN!
As an American living in Stuttgart, I can say that this recipe is authentic. I loved it! I did something just a little different because I like mine with bacon, which omits the requirement for butter. Fried .5 pound of bacon, reataining the grease in the large skillet. Sauteed a small chopped white onion in the grease, then added the spatzle/emmentaler and crumbled bacon. Yum!
If you like this recipe, I suggest you invest in a Spaetzlemaker. Any specialty cooking store should cary it. This tool makes it so much easiert to convert plain dough into perfect little dumplings. I am from Austria (the original Spaetzle country) and Kaese Spaetzle are the ultimate comfort food for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 118
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