German · Main · Medium
Kasespatzle
Germany's answer to mac and cheese: buttery egg noodles layered with melted mountain cheese and crowned with crispy onions.
The whole recipe in 60 seconds
Kasespatzle, in 5 ideas
- The batter should fall slowly from a spoon; too thin and the noodles fall apart
- A spaetzle maker is cheap and makes the job ten times easier
- Mix two cheeses for the best flavor and melt
- The crispy onions are not optional; they make the dish
- Serve with a simple green salad to cut the richness
What you need
Ingredients
- 3 cups all-purpose flour
- 4 eggs
- 3/4 cup milk
- 1 teaspoon salt
- 2 cups grated Emmental or Gruyere
- 1 cup grated sharp white cheddar
- 4 tablespoons butter
- 2 large onions, thinly sliced
- 1 tablespoon vegetable oil
- Salt, pepper, and chives to taste
How to make it
Directions
- Whisk the flour, eggs, milk, and salt into a thick, stretchy batter. Let rest 15 minutes.
- Bring a large pot of salted water to a boil. Press the batter through a spaetzle maker or colander in batches.
- Cook until the noodles float, about 2 minutes, then scoop out with a slotted spoon.
- Meanwhile, caramelize the onions in oil over medium heat until deep golden, about 15 minutes.
- Toss the hot spaetzle with butter, then layer in a baking dish with the cheeses. Broil 5 minutes until bubbly.
- Top with the crispy onions, chives, and plenty of black pepper.
Money saver. Grate cheese from a block instead of buying pre-shredded; it melts far better and costs less.