Cheese Spaetzle Recipe (German Käsespätzle) | Plated Cravings (2024)

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Cheese Spaetzle (Käsespätzle) is theGerman version of Mac and Cheese made with homemade German spaetzle and gratedcheese. This Bavarian dish is special enough for an Oktoberfest party but so easy that you can make it every day!

Cheese Spaetzle Recipe (German Käsespätzle) | Plated Cravings (1)

Made with homemade German Spätzle and lots of cheese, this easy Bavarian dish called Käsespätzle is the ultimate comfort food! Spaetzle are sauteed in butter until golden, combined with cheese and cream, and topped with chives and crispy fried onions. It’s so delicious AND really easy to make at home!

This vegetarian dish is very popular and you can find it on the menu in most German and Austrian restaurants. Who can resist melted cheese and crispy onions? I’ll show you how easy it is to make this German cheese Spaetzle recipe at home from scratch.

Why you’ll love this recipe

  • This recipe is extra delicious because we start it on the stove so the cheese is layered and finish the Käsespätzle in the oven under the broiler so the top is golden brown and
  • This German dish is special enough for an Oktoberfest party but so easy that you can make it every day!
  • You can easily prep it in advance and assemble it just before serving or keep it warm. Perfect for a party!

Ingredient notes

Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

Cheese Spaetzle Recipe (German Käsespätzle) | Plated Cravings (2)
  • Spatzle: You need 4-5 cups of spaetzle which is 1/2 portion of my homemade German spaetzle recipe. Spaetzle are easy to make if you have a Spaetzle maker (affiliate link) or a colander with large holes.
  • Cheese: Emmentaler works best for this recipe because it is very flavorful and melts easily. It is usually used in traditional recipes. Other rich, flavorful cheeses that work well are Gruyere, Bergkaese, or Alpine cheese from Switzerland or Austria. If you prefer a milder taste you could try Gouda.
  • Butter: The Spaetzle are fried in butter until golden and a bit crispy. This gives the cheese spaetzle a better texture and adds flavor.
  • Heavy Cream: Adding a little bit of heavy cream makes the finished dish a bit more creamy which I personally love. It also makes it easier to keep it warm.
  • Chives: Chopped chives are often added to the cheese mixture for extra flavor and a bit of freshness that cuts through the rich cheese flavor. You can also use it as a garnish. Parsley can also be used as a garnish.
  • Crispy onions: Store-bought or homemade crispy onions make a delicious topping for Käsespätzle and add some texture and crunch.

How to make this recipe

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

Cheese Spaetzle Recipe (German Käsespätzle) | Plated Cravings (3)

Start by making the cheese mixture by combining the shredded cheese, cream, and chives (Image 1). Emmental cheese is the perfect cheese to use for German cheese spaetzle. It has a savory but mild taste and melts quickly. Combined with cream and chives it makes a creamy, cheesy melted deliciousness.

In an oven-proof skillet (for example a Lodge Cast Iron Skillet) melt a generous amount of butter. Add the cold spaetzle and sautee them for a few minutes. Keep tossing them so they cook evenly. (Image 2)

When the spaetzle are golden-brown add the cheese mixture and stir until everything is evenly coated and the cheese has melted (Image 3). Then transfer the pan to the oven and broil until the top is nicely browned and the cheese bubbles. Keep an eye on it so it doesn’t burn. This only takes a minute!

Sprinkle the Kaesespaetzle with chopped chives and top it with as many crispy caramelized onions as you like and enjoy! (Image 4)

Expert tips for success

  • Spaetzle: You can make the spaetzle in advance and store them in the fridge for 1-2 days. Just toss them with some flavor-neutral oil before storing them.
  • Cheese: It’s worth buying the good stuff and grate it yourself! Emmentaler or Gruyere are my favorite.
  • Cream: There are many ways to make cheese spaetzle but I like this version the most. Some recipes (especially non-Bavarian versions) only use cheese and no cream but we prefer it a bit creamier.
  • Homemade vs. store-bought Spaetzle: Nothing compares to homemade Spaetzle but if you don’t have time to make them from scratch you can also use store-bought dried spaetzle. One 17.6-ounce bag of German Egg Pasta (affiliate link) works well in this recipe. Cook the Spaetzle according to the package instructions in a large pot of salted water and drain them well before using them in this recipe.
  • Toppings: Crispy fried onions and chopped chives are my favorites but you can also top the finished dish with crispy bacon bits, parsley, or Schmelzzwiebeln (golden soft onions made in butter).
Cheese Spaetzle Recipe (German Käsespätzle) | Plated Cravings (4)

Recipe FAQs

What is the best cheese for Käsespätzle?

This dish is only as good as the cheese you use, it’s really worth it to buy the good stuff! Emmentaler works best for Käsespätzle because it is very flavorful and melts easily. But Gruyere cheese, Bergkaese, Gouda, or Alpine cheese work too.

Where did Kasespatzle originate from?

Käsespätzle originated in Swabia, a region in southwestern Germany. They are also popular in Bavaria, Austria, and Switzerland. Depending on the region different kinds of cheese are used.

What are Spaetzle?

Spätzle (or Knöpfle) are a type of egg noodle that is popular in Germany and Austria. They taste similar to egg noodles, with the chewiness of a dumpling, and are usually served as a side for meat dishes with gravy. The main ingredients are flour, eggs, salt, and water or milk. The easiest way to make them is with a Spaetzle maker.

Cheese Spaetzle Recipe (German Käsespätzle) | Plated Cravings (5)

Serve it with

Käsespätzle is a filling main course and not a side dish so you don’t need any additional mains like Schnitzel or bratwurst. It is usually served with a green salad or German cucumber salad. In some regions of Austria and Liechtenstein, unsweetened applesauce is served on the side.

It’s a popular vegetarian dish in German restaurants so it would be perfect for an Oktoberfest party or German-themed potluck together with our Bavarian pretzels, German potato salad, and Schnitzel. Finish your meal with Apfelstrudel with vanilla sauce or Kaiserschmarrn for a perfect dinner that everyone will rave about.

Make-ahead and storage

This dish tastes best fresh and eaten right away but you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or a pan until the cheese is melted and the Spaetzle are heated through.

You can make the spaetzle in advance and store them in the fridge for 2-3 days before using them in this recipe. Just toss them with some flavor-neutral oil or butter before storing them.

Cheese Spaetzle Recipe (German Käsespätzle) | Plated Cravings (6)

More German main dishes

  • Jagerschnitzel
  • German Schnitzel
  • German Pork Hock (Schweinshaxe Recipe)
  • Hungarian Goulash

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Cheese Spaetzle Recipe (German Käsespätzle) | Plated Cravings (11)

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4.93 from 13 votes

Cheese Spaetzle Recipe

By: Julia Foerster

Cheese Spaetzle (Käsespätzle) is theGerman version of Mac and Cheese! Made with homemade German egg noodles and Emmentalcheese. This Bavarian dish is special enough for an Oktoberfest party but so easy that you can make it every day!

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

  • 1.5 cups shredded Emmental cheese, about 6 oz
  • 1/4 cup heavy cream
  • 2 Tbsp chopped chives, plus more for garnishing
  • 2 Tbsp unsalted butter
  • 4-5 cups Spaetzle
  • Crispy Fried Onions

CupsMetric

Instructions

  • In a bowl combine shredded Emmental cheese, heavy cream, and chopped chives.

  • Melt the butter in a 9 or 10-inch cast iron pan over medium heat.

  • When the butter is hot add the spaetzle. Cook over medium-high heat until they're golden brown on the edges and slightly crispy.

  • Add the cheese mixture and stir until the cheese is melted and everything is evenly coated.

  • Put the pan under your broiler for about 1-2 minutes until the top is golden brown.

  • Take it out of the oven. Garnish with chopped chives and crispy fried onions.

Notes

  • Spaetzle: You can make the spaetzle in advance and store them in the fridge for 1-2 days. Just toss them with some flavor-neutral oil before storing them.
  • Cheese: It’s worth buying the good stuff and grate it yourself! Emmentaler or Gruyere are my favorite.
  • Cream: There are many ways to make cheese spaetzle but I like this version the most. Some recipes (especially non-Bavarian versions) only use cheese and no cream but we prefer it a bit creamier.
  • Homemade vs. store-bought Spaetzle: Nothing compares to homemade Spaetzle but if you don’t have time to make them from scratch you can also use store-bought dried spaetzle. One 17.6-ounce bag of German Egg Pasta (affiliate link) works well in this recipe. Cook the Spaetzle according to the package instructions in a large pot of salted water and drain them well before using them in this recipe.
  • Toppings: Crispy fried onions and chopped chives are my favorites but you can also top the finished dish with crispy bacon bits, parsley, or Schmelzzwiebeln (golden soft onions made in butter).

Nutrition

Calories: 424kcal | Carbohydrates: 27g | Protein: 17g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 732mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 335mg | Iron: 2mg

Like this recipe? Rate and comment below!

This recipe was originally published in 2016 and updated with new images and additional helpful tips in 2023.

Categorized as:
German Recipes, Main Dishes

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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Cheese Spaetzle Recipe (German Käsespätzle) | Plated Cravings (2024)

FAQs

What is Käsespätzle made from? ›

This käsespätzle, also spelled kaese spaetzle, is a tasty homemade pasta tossed with onion and Emmentaler cheese. It's a German version of macaroni and cheese. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

What is German spaetzle made of? ›

Fun and EASY: Spaetzle means “little sparrows” they're the most recognizable German starch to serve with an authentic German meal. They're fun for kids to help make, in a play-doughy kind of way, and all you need is flour, salt, nutmeg, eggs, and milk.

Does Aldi sell spaetzle? ›

It seems fitting that "spaetzle" actually translates to "little sparrow," the elegant shape of the tiny noodles. If for some reason you get sick of cheese, you can also pick up onion and mushroom spaetzle in Aldi's freezer aisle.

What is the German word spaetzle? ›

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

Where did Käsespätzle originate? ›

Käsespätzle
Alternative namesKäsknöpfle
TypeNoodles
Place of originGermany
Region or stateSwabia
Main ingredientsSpätzle, cheese, onions
2 more rows

What does kasespatzle taste like? ›

It is pretty much the epitome of comfort food. Warm, creamy, cheesy, savory… absolutely delicious! If you aren't already familiar with Käsespätzle, it is a German and Austrian dish that falls somewhere in between mac and cheese and gnocchi.

What do Germans eat with spaetzle? ›

Spaetzle—also spelled spätzle—originates from Swabia, a region of southwest Germany, and served with hearty dishes like schnitzel and goulash.

What is the best flour for spaetzle? ›

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium.

What kind of flour is used in spaetzle? ›

The flour traditionally used for spätzle is bread wheat (not the durum wheat used for Italian pasta); however, a more coarsely milled type is used for spätzle making than for baking. This flour type is known as Dunst, similar to US "first clear" or Czech hrubá type.

What goes on top of spaetzle? ›

Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew.

What German store is similar to ALDI? ›

Aldi, Lidl, and Netto are highly regarded as the best discount stores in Germany, catering to budget-conscious shoppers. Whether you're looking for groceries, household items, or personal care products, these discount supermarkets offer a diverse range of items at wallet-friendly prices.

Is spaetzle Swiss or German? ›

The lumpy, handmade noodles are a staple of German, Austrian, Swiss, Czech, and Hungarian home cooking. Think of them as small, imperfect, not-fussy versions of gnocchi. In German, “spaetzle” (or “spätzle”) means “little sparrows,” but they usually look more like irregular blobs of dough.

What is Germany breakfast food called? ›

Breakfast in Germany is called Frühstück and almost always includes a hot drink such as tea or coffee. Breakfasts in Germany tend to be fairly hearty and often start with some bread or rolls which are served with spreads such as butter, jam, and marmalade.

What are some fun facts about spaetzle? ›

They say that in earlier times, spaetzle were formed into tiny pieces of dough, either purely by hand, or with the help of a spoon. The result slightly resembled a sparrow (Spatz), which is why they were also called “Spatzen”.

What is the Germanic word for cheese? ›

From Middle High German kæse, from Old High German chāsi, from Proto-West Germanic *kāsī (“cheese”).

What is the difference between spaetzle and knöpfle? ›

The difference lies in their shape. Whereas spaetzle noodles are usually longer and thinner, knoepfle means 'little knot/ button. ' It refers to a shorter, rounder variety of the noodle, often made using a sliding spaetzle maker, which transfers 'droplets' of dough rather than long noodles into the boiling water.

How is spaetzle different from pasta? ›

Spaetzle is a cross between pasta and dumplings, with a closer affinity to pasta–but much easier to make. When prepared properly, the pasta-dumplings are light, with a lovely, toothsome chewiness. The shape is usually small and irregular.

What's the difference between pasta and Spätzle? ›

The difference between pasta, noodles, and Spätzle is that Spaetzle is made from a runny dough that is added to water whereas pasta is made from harder dough that can be cut and formed. Spaetzle are cut fresh and are cooked straight away in simmering water, whereas pasta dough needs to rest.

Is spaetzle made from potatoes? ›

Gnocchi are soft Italian-style dumplings made with a dough that traditionally contains potato and flour and may or may not include eggs. Spaetzle are German-style dumplings made with a batter that contains eggs, flour, and milk or water.

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