Cheese Spaetzle Recipe

Ingredients

• 170 g (about 6 oz)shredded Emmental cheese
• 60 ml (¼ cup)double cream
• about 8 g (2 tbsp), plus extra for garnishchopped chives
• 28 g (2 tbsp)unsalted butter
• 950–1,185 ml (4–5 cups)Spaetzle
• to tastecrispy fried onions

Instructions

1. 1

   Mix the cheese

   In a bowl, combine the shredded Emmental, double cream and chopped chives.

2. 2

   Melt the butter

   Melt the butter in a 23–25 cm (9–10-inch) cast-iron pan over medium heat.

3. 3

   Brown the Spaetzle

   When the butter is hot, add the Spaetzle. Cook over medium-high heat until the edges are golden and slightly crisp.

4. 4

   Add the cheese

   Stir in the cheese mixture until the cheese melts and coats the Spaetzle evenly.

5. 5

   Grill the top

   Place the pan under the grill for about 1–2 minutes, until the top is golden brown.

6. 6

   Garnish and serve

   Remove the pan from the oven. Finish with chopped chives and crispy fried onions.

What is Käsespätzle?

Käsespätzle is a German comfort dish made by combining soft egg noodles with cheese. It is especially associated with southern Germany and the Alpine regions, where it is often served as a hearty meal.

This version browns the Spaetzle in butter before coating it with Emmental and cream. A short spell under the grill adds a golden top, while chives and crispy fried onions bring freshness and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 424 calories, 17g protein, 27g carbs, 28g fat.

The Spaetzle supplies most of the carbohydrates, while the butter, cream and cheese contribute much of the fat. Emmental also provides protein. Serve a portion with a generous side salad or vegetables to add freshness and balance the plate.

Choosing the ingredients

Emmental: Its mild, nutty flavour and melting quality suit the creamy sauce. Shred it yourself if possible so it melts smoothly.

Spaetzle: Fresh or ready-made Spaetzle makes this a speedy dish. If using cooked noodles, drain them well so they brown rather than steam.

Cream and chives: Cream helps the cheese coat the noodles, while chives add a gentle, fresh onion flavour. Keep extra chives for the finish.

Getting the Spaetzle golden

Give the butter time to melt and heat before adding the Spaetzle. Spread the noodles across the pan and let them cook until the edges are browned and slightly crisp.

Avoid stirring constantly: leaving the noodles in contact with the hot pan helps them colour. If the pan looks crowded, cook in batches so the noodles can brown evenly.

Melting the cheese evenly

Once the Spaetzle has browned, stir in the cheese, cream and chive mixture. Keep stirring until the cheese has melted and the noodles are coated.

The mixture should look creamy rather than dry. The final grill step is brief, so keep an eye on the surface and take the pan out when it turns golden.

Using the grill safely

Check that your cast-iron pan is suitable for the oven and grill before placing it under the heat. Keep the handle clear of the grill element and use an oven glove when removing the hot pan.

Grill for about 1–2 minutes, as the topping can brown quickly. If your pan is not grill-safe, transfer the mixture to a suitable ovenproof dish first.

What to serve with it

Serve Käsespätzle hot, straight from the pan, while the cheese is melted and the browned edges are crisp. A green salad or lightly dressed leafy vegetables provide a fresh contrast.

The crispy fried onions and extra chives are best added just before serving so the onions retain their crunch.

Recipe notes & tips

• Shred the Emmental finely so it melts quickly and coats the noodles.
• Drain cooked Spaetzle thoroughly before adding it to the pan.
• Let the noodles sit against the pan briefly between stirs to encourage browning.
• Use an oven glove when handling the cast-iron pan after grilling.
• Add the crispy fried onions just before serving to preserve their crunch.

Variations

• Use mountain cheese: replace some or all of the Emmental with a well-melting Alpine cheese.
• Add caramelised onions: spoon them over the finished dish for a sweeter onion flavour.
• Include mushrooms: brown sliced mushrooms in the pan before adding the Spaetzle.
• Add black pepper: season the cheese mixture with freshly ground pepper for extra warmth.
• Use another cheese: try a mild, good-melting cheese if Emmental is unavailable.

Common mistakes to avoid

• Crowding the pan: the Spaetzle may steam instead of brown; cook it in batches if needed.
• Adding wet noodles: excess water gets in the way of crisp edges; drain the Spaetzle well first.
• Stirring constantly: the noodles have less chance to brown; let them rest against the pan between turns.
• Over-grilling: the cheese topping can darken quickly; check it after a minute.
• Using an unsuitable pan: a non-grill-safe pan can be damaged; transfer the mixture to a grill-safe dish.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan over a low heat, stirring until hot; add a small splash of cream if the noodles seem dry. The fried onions are best added after reheating.

Frequently asked questions