Kaesespaetzle is comfort food at its best. German mac-n-cheese is spaetzle or chewy egg noodles with buttery caramelized onions and lots of melted swiss cheese. Farmer Fred loves his Kaesespatzle topped with some crispy bacon pieces. However, if you are vegetarian, skip the bacon. The dish is still delicious.
What can you serve the Kaesespaetzle with? My German Sauerbraten or my Prime Rib Roast goes perfectly with Spaetzle and Kaesespaetzle.
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SIS - Simple is Smart Tip:
When you make Spaetzle, make a double batch. Fry some up for dinner and make Kaesespaetzle with the leftovers. You can also freeze the spaetzle and use it for Kaesespaetzle at a later time.
Neuro Nutrition Nugget - Eggs
Let’s talk about the neuro nutrition of eggs! Eggs are not only delicious, but they are also packed with nutrients that are beneficial for our brain health. The yolk of an egg is a rich source of choline, which is essential for the production of acetylcholine, a neurotransmitter that plays a crucial role in memory and cognitive function. Moreover, eggs are a fantastic source of protein, which is essential for the development and maintenance of brain cells. So, by including eggs in our diet, we can nourish our brains and support optimal cognitive function. Isn’t that amazing? Eggs truly are a powerhouse of neuro nutrition!
What is in Kaesespaetzle?
- Flour: All-purpose flour is the base of this egg and flour noodle.
- Eggs: Whole large eggs
- Milk: Whole milk makes a richer spaetzle. You can use water also.
- Salt: Sea salt
- Onions: Red, yellow, sweet, or Spanish onions will all work for caramelizing.
- Cheese: Use mild cheese like Swiss or Jarlsberg.
- Bacon: optional but delicious
Make the Spaetzle
- Combine the flour and salt in the bowl of the stand mixer.
- Whisk the eggs and add on top of the flour.
- Add the milk.
- Attach the dough hook and knead for 20 minutes.
- Position the spaetzle maker over a large pot of boiling water and press the dough through the spaetzle maker.
- Cook the spaetzles for 2-3 minutes until they float to the top.
- Use a slotted spoon or spider strainer to remove the cooked spaetzle. Plunge the spaetzle in a bowl of cold water to stop the cooking process. Drain and set aside.
Make the Kaesespaetzle:
- Preheat the oven to 375°F.
- Caramelize the onions: Melt the butter in a medium-sized cast iron skillet. Add the diced onions and occasionally stir for 20-30 minutes until deeply caramelized. Sprinkle with a little salt and the sugar about halfway through. This helps with caramelizing. The onions should be nice and brown.
- Cook the bacon until crispy and crumble it into pieces set aside.
- In a 9 X 9 casserole dish layer 1/3 of the spaetzle. (about 2 cups) Top with 1/3 of the grated Jarlsberg or Swiss cheese and top with 1/3 of the caramelized onions. Repeat with a second layer. For the top layer sprinkle the bacon on top of the cheese and caramelized onions.
- Bake uncovered for 15 – 20 minutes or until the cheese is melted and the edges lightly browned.
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kaesespaetzle
Equipment
- 1 spaetzle maker
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To quickly convert this recipe to metric units click the blue metric button between the ingredients and instructions portion of the recipe.
Ingredients
Spaetzle
- 2 cups all-purpose flour
- 1½ tsp salt
- 4 large eggs
- ½ cup whole milk (see notes)
Filling
- 5 pieces Bacon
- 4 Tbsp. Butter
- 2 large sweet onions (diced)
- 10 ounces grated Jarlsberg or Swiss cheese
- 1 tsp sugar
Instructions
Make the Spaetzle
- Combine the flour and salt in the bowl of the stand mixer.
- Whisk the eggs and add on top of the flour.
- Add the milk.
- Attach the dough hook and knead for 20 minutes at medium speed.
- Position the spaetzle maker over a large pot of boiling water and press the dough through the spaetzle maker.
- Cook the spaetzles for 2-3 minutes until they float to the top.
- Use a slotted spoon to remove the cooked spaetzle. Plunge the spaetzle in a bowl of cold water to stop the cooking process. Drain and set aside.
Make the "filling" and assemble the Kaesespaetzle
- Preheat the oven to 375°F.
- Carmelize the onions: Melt the butter in a medium-sized cast iron skillet. Add the diced onions and occasionally stir for 20-30 minutes until deeply caramelized. Sprinkle with a little salt and the sugar about halfway through. This helps with caramelizing. The onions should be nice and brown.
- Cook the bacon until crispy and crumble it into pieces set aside.
- In a 9 X 9 casserole dish layer 1/3 of the spaetzle. (about 2 cups) Top with 1/3 of the grated Jarlsberg or Swiss cheese and top with 1/3 of the caramelized onions. Repeat with a second layer. For the top layer sprinkle the bacon on top of the cheese and caramelized onions.
- Bake uncovered for 15 - 20 minutes or until the cheese is melted and the edges lightly browned.
