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Cheese Spaetzle (Käsespätzle)

close up of a pot of cheese spaetzle
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Cheese Spaetzle is rich, cheesy, and satisfying, kind of like a German take on mac and cheese, but with way more flavor and texture. Perfect as a side or hearty main dish on a chilly night.

Ingredients

Scale
1 package (about 12 oz) spaetzle

2 tablespoons butter

1 small yellow onion, thinly sliced

2 cloves garlic, minced

1 tablespoon flour

1 cup heavy cream

1/2 cup whole milk (or more cream if you want it extra rich)

1 teaspoon Dijon mustard (adds depth)

1/2 teaspoon smoked paprika (optional but amazing)

1 1/2 cups shredded Swiss cheese

1 1/2 cups shredded Gouda cheese

Salt and pepper, to taste

2 tablespoons chopped fresh chives (plus more for garnish)

Optional: crispy fried onions or buttered breadcrumbs for topping

Instructions

  1. Cook the spaetzle: Bring a large pot of salted water to a boil. Cook the spaetzle according to the package directions, drain, and set aside.

  2. Sauté the onions: In a large skillet or sauté pan, melt the butter over medium heat. Add the sliced onions and cook for about 8–10 minutes, stirring occasionally, until golden and caramelized. Add the garlic and cook another 30 seconds, just until fragrant.

  3. Make the creamy sauce: Sprinkle the flour over the onions and stir to coat. Slowly pour in the heavy cream and milk while whisking. Stir in Dijon mustard, smoked paprika, a pinch of salt, and black pepper. Simmer for 2–3 minutes, until the sauce thickens slightly.

  4. Add the cheese: Reduce the heat to low and stir in the Swiss and Gouda cheeses, a handful at a time, until melted and smooth.

  5. Combine: Add the cooked spaetzle to the pan and toss to coat it evenly in the cheese sauce. Stir in the chopped chives. Taste and adjust seasoning with more salt or pepper as needed.

  6. Optional bake step (for extra golden goodness): Transfer the cheesy spaetzle to a greased baking dish, top with extra shredded cheese and crispy onions or buttered breadcrumbs, and broil for 2–3 minutes until bubbly and browned.

  7. Serve: Garnish with more fresh chives and serve warm.

Notes

  • Cheese blend: Swiss and Gouda create a smooth, nutty, and perfectly gooey sauce. Feel free to swap in Gruyère or Fontina for a different flavor profile.

  • Onions are key: Don’t rush caramelizing the onions, they add sweetness and depth that balance all the richness.

  • Packaged spaetzle: Dried or fresh both work well. Just cook according to the package directions before tossing with the sauce.

  • Make it your own: Add crispy bacon, sautéed mushrooms, or a little nutmeg for extra flavor.

  • To bake or not to bake: You can serve it creamy straight from the pan, or top it with extra cheese and broil for a bubbly, golden finish.

  • Leftovers: Reheat gently on the stove with a splash of milk or cream to bring the sauce back to life.

Find it online: https://jesslovesbaking.com/2025/10/30/cheese-spaetzle-kasespatzle/