Spaetzle Cheese Noodles
Submitted by lindaree
German-style Käsespätzle with buttery browned onions, melted Emmentaler cheese, and dry mustard, baked until hot and bubbly. Simple Alpine comfort food.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minKäsespätzle is Germany’s answer to mac and cheese, and honestly, it might be the better version.
Soft spaetzle noodles get tossed with butter-browned onion rings and grated Emmentaler cheese spiked with dry mustard. Everything goes into a casserole dish and bakes until the cheese melts into every crevice and the edges turn golden and bubbly. A shower of fresh chives on top finishes it off.
Six ingredients. Forty minutes. Pure Alpine comfort.
Kitchen Tips
- Brown the onions slowly in butter until they’re golden and sweet. They’re doing a lot of the flavor work in this simple dish.
- Use real Emmentaler or Swiss cheese for that nutty, slightly sweet melt. Pre-shredded cheese won’t melt as smoothly.
- The dry mustard is subtle but essential. It sharpens the cheese flavor without tasting like mustard.
- Use homemade spaetzle if you can. The rough, irregular texture grabs more cheese than store-bought noodles.
Ingredients
Directions
Heat butter in frypan, add onions, and brown lightly.
Toss cheese with dry mustard.
Add cooked noodles to cooked onions and cheese; mix well.
Place mixture in an ovenproof casserole.
Bake at 300℉ (150℃) for 20 to 30 minutes or until hot and bubbly.
Sprinkle top with chopped chives before serving.
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