Cheese Spaetzle Recipe

Get ready to dive into the ultimate comfort food from southern Germany – Cheese Spaetzle a.k.a Käsespätzle, a soul-warming dish that’s like mac and cheese’s sophisticated European cousin. These hand-scraped egg noodles are smothered in a blend of aromatic mountain cheeses, are pure comfort food magic. The real secret of this recipe? Those crispy browned bits of caramelized onions that add the perfect textural contrast to the tender, pillowy spaetzle beneath.

The magic happens when you layer freshly made spaetzle with pungent Emmentaler and aged Gruyère, allowing each level to melt into a gooey paradise. The crispy fried onions on top aren’t just for show – they add a crucial crunch that cuts through the richness. A sprinkle of fresh chives brings that pop of colour and subtle oniony brightness that makes this rustic dish Instagram-worthy.

What sets authentic Käsespätzle apart is the noodles themselves. Unlike store-bought versions, real spaetzle has an irregular, rustic shape from being scraped off a wooden board into boiling water. The irregular edges catch all that alpine cheese sauce, creating perfect little pockets of flavour in every bite. This is the kind of dish you’ll find in cozy mountain huts across Bavaria and Baden-Württemberg, often served in a hot cast iron skillet to keep that cheese perfectly melty until the last bite.

What I absolutely adore about this Southern German classic is how it transforms simple ingredients into something extraordinary. It’s the kind of dish that feels like a warm hug from Oma herself. Whether you’re cozying up on a chilly evening or nursing a hangover (we’ve all been there!), this indulgent dish never disappoints. Pro tip: pair it with a crisp German Riesling to cut through the richness and take your comfort food game to the next level.

What Ingredients You Need for Cheese Spaetzle Recipe

• Flour and Eggs – The foundation of spaetzle dough, creating those signature chewy, irregular noodles that catch all the cheese sauce. The high egg content gives them their distinctive yellow color and rich taste.
• Emmental and Gruyère Cheese – These Alpine cheeses provide the perfect mix of nutty flavour and melting properties. Emmental offers sweetness and those classic holes, while Gruyère brings depth and amazing stretch.
• Onions – Slowly caramelized until golden brown, they add essential crunch and a sweet-savoury element that balances the rich cheese sauce. Traditional recipes always include these as a topping.
• Butter and Milk – Used to create the base of the cheese sauce, ensuring smooth consistency and rich mouthfeel. The butter also helps prevent the noodles from sticking together.
• Nutmeg – A subtle but crucial spicing element in traditional German spaetzle, adding warmth and complexity to the dish without overwhelming the cheese flavors.

Step by Step Instructions for Making Cheese Spaetzle

To make this authentic German cheese Spaetzle recipe, start by preparing the dough: Combine 2 cups flour, 4 eggs, 1/2 cup water, and salt. Mix until you have a smooth, thick batter that slowly drops from a spoon. Let rest for 15-20 minutes to develop gluten.

Bring a large pot of salted water to boil. Using a spaetzle maker or coarsely perforated colander, push the dough directly into the boiling water. Cook until the noodles float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain well.

While cooking the spaetzle, grate 1 cup each of Emmental and Gruyère cheese. In a separate pan, caramelize 2 thinly sliced onions in butter until golden brown, about 15 minutes. Season with salt and pepper.

Layer half the cooked spaetzle in a greased baking dish, top with half the cheese mixture, and drizzle with a little heavy cream. Repeat layers. Bake at 375°F (190°C) for 15-20 minutes until cheese melts and bubbles.

Top with caramelized onions and serve immediately while the cheese is hot and stretchy. For extra richness, sprinkle with fresh chives or parsley. The dish should be creamy inside with a golden crust on top.

Trust me, you’ll absolutely love this recipe!

Let me tell you why this cheese spaetzle recipe will become your new comfort food obsession! These soft homemade egg noodles are absolute game-changers – they’re perfectly chewy and catch every bit of the rich cheese sauce in their nooks and crannies. The combination of aged Emmental and Gruyère creates this incredible stretchy, gooey texture that’ll have you coming back for seconds (or thirds, no judgment here!).

But what really sets this recipe apart is the contrast between the crispy, caramelized onions and that creamy cheese sauce. Trust me, I’ve tested countless versions since I live in north of Germany, and this ratio of ingredients creates the perfect balance of textures and flavours. Plus, it’s so much easier than you’d think – no fancy equipment needed, just simple ingredients transformed into pure comfort food magic. It’s the kind of dish that’ll make you feel like a pro German chef in your own kitchen!