Schwäbische Käsespätzle is a famous Swabian dish, decadent vegetarian comfort food from Southern Germany.
The popular German side dish features homemade spätzle noodles that are layered with shredded Swiss cheese and caramelized onions. The mixture is placed in a casserole dish and baked in the oven until the cheese melts a la gratin.
We suggest serving traditional Schwäbische Käsespätzle, also known as käse spaetzle and German Macaroni and Cheese, with Chicken Paprikash, Pork Rouladen or your favourite roast dinner.
Our authentickäse spaetzle recipe is easy to make, ready to serve in under an hour. It features simple ingredients like flour, eggs, milk, butter, onion, dry sherry and gruyere swiss cheese.
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What Is Schwäbische Käsespätzle?
Schwäbische Käsespätzle is one of the most famous Swabian dishes.
The Duchy of Swabia (Herzogtum Schwaben) was one of the five duchies of the medieval German kingdom that existed from 915 until 1313. The majority of the Swabian population today lives in Württemberg and the western part of Bavaria.
Even though the Duchy of Swabia doesn’t exist anymore, the name Swabia is still used today, often to describe historic recipes that date back to the region likeSchwäbische Käsespätzle.
Käse Spaetzle, also known as German Macaroni and Cheese, is a decadent comfort food from southern Germany.
Homemade spätzle noodles are layered with heaps of shredded Swiss cheese and caramelized onions, and then baked in the oven.
Schwäbische Käsespätzle can be enjoyed on its own but is typically served as a side dish to compliment soups and stews and roast chicken, pork or beef.
Travel to Germany by Cooking Schwäbische Käsespätzle at Home
I love traveling to Europe.
As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in Europe, from traditional markets to award winning restaurants.
For over ten years, I’ve been on the hunt for the bestSchwäbische Käsespätzle recipe. I’ve embarked on culinary adventures at German restaurants throughout Western Europe in Holland, Belgium, Luxembourg, France, Switzerland and Austria.
On a road trip of Germany, I’ve forked through steaming plates of traditional käse spaetzle at restaurants in Freiburg, Berlin, Ahrenshoop, Hamburg, Spreewald, Potsdam, Dresden, Leipzig, Frankfurt, Cochem, Mettlach, Nennig, Dusseldorf, Cologne, Munich, Koblenz and Rudesheim.
The first time I ever ateSchwäbische Käsespätzle was during a memorable first meal in Munich. An oversized plate arrived at my table featuring a massive pork knuckle, plump fermented pickle and German Macaroni and Cheese.
I hadn’t seen Cheesy Spaetzle on menus in Berlin so was delighted to encounter the classic Swabian dish in Bavaria. I enjoyed the cheesy noodles with a swig of fresh beer and ordered them whenever I could while galavanting through Germany.
After you’ve enjoyed your first taste, you’ll realize whySchwäbische Käsespätzle are a must-try when visiting Germany!
Where To Eat Authentic Schwäbische Käsespätzle
If you live in a large city in Canada or America you’ll likely have access to a local German restaurant that serves traditionalSchwäbische Käsespätzle.
Haven’t traveled to Germany before? It may be helpful to first sample traditional käse spaetzle at a local restaurant to better understand how the side dish is served. You’ll get an understanding for the ideal noodle/cheese/caramelized onion ratio as well as the perfect entrees to serve with it at the table.
In Toronto, popular restaurants serving German dishes that may offer Vegetarian Käse Spaetzle include Country Style Hungarian, Wvrst, Otto’s Bierhalle, Little Bavaria, Cafe Polonez and Europe Bar and Restaurant.
My Family Loves Käse Spaetzle
My family loves cheesy carb-heavy feasts. Many of our favourite dishes are pasta, polenta, dumplings and homemade pierogies.
After visiting Germany, Switzerland and Austria several times I decided to treat my parents to a German-inspired feast.
I knew my parents would love the popular Bavarian side dish because they both love pasta and noodles, Gruyere cheese, and caramelized onions.
One of our families favourite comfort foods is Mac & Cheese, which my mom would make for our birthdays each year when we were kids. When I served my parents German Macaroni and Cheese they gobbled up their plates and basically died and went to heaven!
I like to serve käse spaetzle during the colder months of the year in the fall and winter. There’s honestly nothing more comforting after shoveling snow during a blizzard then forking through a steaming bowl of cheesy spaetzle.
Käse Spaetzle Health Benefits
OurSchwäbische Käsespätzle recipe is packed full of wholesome ingredients!
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of leeks can help boost digestive health and reduce the risk of developing heart disease.
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
Whole wheat flour is rich in vitamins B-1, B-3, and B-5, along with riboflavin and folate. It also has more iron, calcium, protein, and other nutrients than white flour.
Consuming dairy products (such as milk and cheese) provides health benefits — especially improved bone health. Dairy foods provide nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.
Schwäbische Käsespätzle Cooking Tips
This homemade German Macaroni and Cheese Casserole is quick and easy to make at home. We’ve included a few cooking tips:
- Use a large pot or dutch oven to cook the homemade noodles with a Spaetzle Pan.
- Make sure to toss the cooked noodles in melted butter to ensure they don’t stick together into clumps.
- Layer the ingredients in a greased casserole dish before baking in the oven.
- We’ve used large white onions in this recipe but you can substitute for Spanish cooking onions or sweet Vidalia onions.
- We’ve used dry sherry but you can substitute for sweet vermouth, marsala or riesling.
- We’ve used Gruyere cheese in this recipe but you could also use Emmentaler.
What To Serve with German Macaroni and Cheese
The first time I ever servedSchwäbische Käsespätzle for my family was at Christmas.
I served this decadent German Macaroni and Cheese recipe with creamy Hungarian Chicken Paprikash.
If you’re hosting a German-themed dinner party you might also want to serve Flädlesuppe German Pancake Soup, Kartoffelknödel German Potato Dumplings, Semmelknödel German Bread Dumplings, Speckknödel German Bread Bacon Dumplings, or Pork Rouladen.
After dinner why not dazzle your guests with one of our popular desserts such as Kardemummabullar Swedish Cardamom Buns , Gevulde Speculaas, Turmeric Pumpkin Spice Indian Cake, Oat Flour Cookies with Chocolate Chips, Dark Chocolate Lindt Lindor Cookies, Maraschino Cherry Cupcakes, Fig Frangipane Pistachio Tartlets, Caribbean Coconut Rum Banana Bread Bundt Cake, Maple Black Walnut Ice Cream, or Swedish Ricotta Oatmeal Rhubarb Bars.
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How To Make Traditional Schwäbische Käsespätzle
Schwäbische Käsespätzle German Noodles
- Spaetzle Pan
- Large pot
- Nonstick Skillet
- French knife
- measuring cups
- measuring spoons
- Stand Mixer
- mixing bowl
- Casserole dish
- 2 cups All Purpose Flour
- 1.5 tsp Kosher Salt
- 4 Eggs
- 2/3 cup Milk
- 6 tbsp Unsalted Butter
- 2 Large White Onion chopped
- 2 tbsp Dry Sherry
- 1/2 tsp Kosher Salt
- 1/2 tsp White Sugar
- 12 oz Gruyere Cheese grated
- Add the flour and salt to the bowl of a stand mixer. Stir to combine using the dough hook attachment. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk. Knead the dough for 10-15 minutes, or until bubbles appear. After 15 minutes of kneading, use a wooden spoon to scoop and pull the dough. If bubbles or holes appear, the dough is done.
- Bring at least 2 quarts of salted water to a boil, then reduce to a simmer. Using a Spätzle maker, press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter to avoid sticking. Set aside.
- Preheat oven to 400 degrees F. Butter a 9×13 casserole dish.
- In a nonstick skillet over medium heat add the butter, chopped onions and sherry. Cook for 15-20 minutes, using a wooden spoon or spatula to stir every few minutes to ensure the onions do not burn. Add salt and sugar to taste. Once onions are browned remove from heat and set aside.
- Layer 1/3 of the spatzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, beating sure to end with cheese and onions on top.
- Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
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