Käsespätzle (German Mac and Cheese)

Method8 steps · about 50 min

1. 1

   Step 1: Prepare the Spätzle Dough:In a large bowl, combine the flour (3 ¼ cups), eggs (5), salt (½ tsp), and a splash of sparkling water. Mix and knead the dough until it becomes smooth and elastic. The dough should bubble slightly when you work with it. Let it rest for 30 minutes, covered. The dough should be thick but slightly sticky.

   Dough rest · 30 minUses 3 ¼ cups all-purpose flour (or Spätzle flour) · 5 eggs (medium size) · ½ tsp salt · 1 splash sparkling water, to adjust dough

2. 2

   Step 2: In the meantime, bring a large pot of salted water to a boil.

   Uses water for cooking spaetzle · salt for spaetzle cooking water

3. 3

   Step 3: Grate the Emmental and Swiss/Gruyere cheeses. Crumble the listed blue cheese (¾ cup), or use chopped Brie/Camembert as the soft-cheese alternative. Keep the cheeses ready for the chosen pan or oven finish.

   Uses 1 cup Emmental cheese (grated) · 1 ½ cups Swiss cheese (or Gruyère cheese) · ¾ cup Blue cheese (or a creamy soft cheese like Brie or Camembert)

4. 4

   Step 4: Caramelize the Onions (1):Peel and finely slice the onion. Heat some ghee (or butter if unavailable) in a frying pan over low heat. Add the onions along with a pinch of salt and sauté them until they turn dark brown. Be patient, as this takes a little time, but make sure they don’t burn. Once caramelized, remove the onions from the pan and place them on paper towels to absorb excess oil.

   Uses 1 onion · some of the 3½ tbsp ghee/butter supply for onions · a pinch of extra salt for onions

5. 5

   Step 5: Cook the Spätzle:Use a Spätzle press (or a large-holed grater) to press the dough into the boiling water, cooking in batches. Let the Spätzle cook for 2-3 minutes, until they float to the surface. This indicates they are cooked through. Remove them with a slotted spoon and place them in the frying pan. You can add a bit of the cooking water with them to prevent them from sticking.

   Cook Spätzle · 3 minUses spaetzle dough rested 30 minutes · prepared salted spaetzle water

   
6. 6

   Step 6: For the pan finish (skip step 7): heat the cooked spaetzle in the pan over medium heat with a little reserved ghee or butter. Add the optional wine and cream (½ cup), prepared cheeses and nutmeg. Stir, cover and heat until the cheese melts into a creamy sauce.

   Uses Grated nutmeg · ½ cup heavy cream (optional) · 3 tbsp white wine (optional) · remaining ghee/butter supply as needed for pan finish · grated Emmental/Swiss plus crumbled blue or soft cheese · batch-cooked spaetzle, with a little cooking water if needed

7. 7

   Step 7: For the oven finish instead of step 6: preheat the oven to 350°F/180°C. Grease a baking dish with a little reserved fat. Layer the cooked spaetzle with half the prepared cheese, then add the remaining spaetzle and cheese. Add the optional cream (½ cup) and wine. Bake 10-15 minutes until melted and bubbling.

   Bake Käsespätzle · 15 minUses ½ cup heavy cream (optional) · 3 tbsp white wine (optional) · a little reserved ghee/butter for greasing the baking dish · same prepared cheese supply for alternative oven route · cooked spaetzle for alternative oven route

8. 8

   Step 8: Once the Kässpätzle is done, sprinkle the caramelized onions on top. Serve the dish hot with a fresh salad and crusty bread on the side. Enjoy!

   Uses fresh salad for optional serving · crusty bread for optional serving · onions slowly browned and drained · cheese spaetzle finished by chosen pan OR oven route