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.
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.
Key Takeaways:
- Comfort Food Redefined: Kaesespaetzle is a German twist on mac-n-cheese, made with spaetzle (chewy egg noodles), buttery caramelized onions, and melted Swiss cheese. For a meaty touch, add crispy bacon, or keep it vegetarian—it’s delicious either way.
- Perfect Pairings: Kaesespaetzle pairs wonderfully with hearty dishes like Sauerbraten or Prime Rib Roast, making it an excellent side or standalone meal.
- Pro Tip for Spaetzle: Make a double batch of spaetzle to save time. Use one portion immediately and freeze the rest for a quick Kaesespaetzle dish later.
- Nutritional Bonus: Eggs, a key ingredient in spaetzle, are a brain food powerhouse, rich in choline and protein, supporting memory and cognitive function.
- Customizable Ingredients: You can adjust the dish to your taste—use any type of caramelizing onion, mild cheeses like Swiss or Jarlsberg, and bacon as an optional topping.
- Affiliate Disclosure: This recipe page includes affiliate links, meaning purchases through these links may earn a small commission at no extra cost to you.
Overview
Kaesespaetzle is the ultimate German comfort food, a rich and satisfying twist on traditional mac-n-cheese. Made with tender, chewy homemade spaetzle noodles, this dish gets its decadent flavor from layers of buttery caramelized onions and melty Swiss or Jarlsberg cheese. Optional crispy bacon bits add a smoky crunch that meat lovers adore, though the dish holds its own beautifully as a vegetarian meal. Whether served on its own or as a side to hearty mains like Sauerbraten or Prime Rib Roast, Kaesespaetzle brings a cozy, homemade touch to any dinner table. With simple ingredients and smart tips—like doubling the spaetzle batch for easy freezing—this recipe fits both everyday meals and special occasions. Plus, it sneaks in a nutritional bonus: eggs, which are rich in choline and protein, support brain health, making this dish a treat for both body and mind.
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.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. After the recipe, the comment section is at the end of the blog. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name.
FAQ:
Q: What type of cheese works best for Kaesespaetzle?
A: Mild cheeses like Swiss or Jarlsberg are ideal. They melt beautifully and complement the caramelized onions and spaetzle.
Q: Can I make Kaesespaetzle ahead of time?
A: Yes! You can prepare the spaetzle in advance, freeze it, and assemble the dish when needed. Just reheat and bake with cheese and caramelized onions.
Q: Is bacon necessary for Kaesespaetzle?
A: No, bacon is optional. If you’re vegetarian, you can skip it, and the dish will still taste amazing.
Q: How do I caramelize onions perfectly?
A: Melt butter in a skillet, add diced onions, and cook slowly over medium heat for 20-30 minutes, stirring occasionally. Add a pinch of salt and sugar halfway through for enhanced caramelization.
Q: What’s the best way to store leftovers?
A: Store leftover Kaesespaetzle in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
Q: Can I use water instead of milk for the spaetzle?
A: Yes, water can be used as a substitute for milk, though milk provides a richer flavor and texture.
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.
