German Cheese Spätzle – Oma's Käsespätzle (German Mac and Cheese!)
Käsespätzle (Cheese Spätzle) is Germany's version of mac and cheese. Layered with Emmental cheese, topped with caramelized onions, and baked in the oven, this is so delicious as a main dish served with a beautiful green salad.
Makes 4 - 6 servings
- 2 large onions, thinly sliced
- 3 tablespoons (42 grams) butter
- 4 cups (360 grams) cooked spätzle, room temperature (12 ounces dry spätzle, cooked)
- 2 to 3 cups (226 to 339 grams) shredded Emmental cheese
- Preheat oven to 400°F.
- Sauté onions in butter until tender and lightly caramelized, about 5 to 10 minutes, setting some aside for garnish.
- Layer half the spätzle, half the onions, and half the cheese in a greased 9×13-inch casserole dish. Repeat with the remaining spätzle, onions, and cheese.
- Bake, uncovered, for 15 to 20 minutes, or until the top is bubbly and lightly browned.
- Garnish with reserved caramelized onion slices.
- Try this with Jarlsberg cheese or Swiss cheese, or a combination of the two.
- Either use purchased noodles for this or make your own Spätzle from scratch ... so easy to do!
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05.13.2023 revision update