Here’s another traditional dish ‘from away’ that could well be the ancestor of one we all know and love today. It’s Käsespätzle – which looks like Fettuccine Alfredo. But by its ingredients, it’s clearly something else: Behold German Mac and Cheese!
“Käsespätzle (German Cheese Spaetzle) is that comfort meal that waits for you at the end of the Alpine ski slopes,” romanticizes recipe contributor “These iconic, cheesy noodles topped with crisp, caramelized onions are addictive (and nothing like [regular] mac and cheese). Originally from Germany’s southwestern Swabia region, Käsespätzle is now popular all across Germany.”
‘Käse’ is the German word for cheese. ‘Spaetzle’ means ‘noodle’. It’s literally German mac and cheese!
What’s Spaetzle?
It’s the ubiquitous signature noodle of Germany. But they don’t look like the noddles Italians – and most of us, for that matter – are familiar with. They’re little puffy pasta ‘sausages’ that come in a number of regional variations, but always complement whatever featured main you’re serving.
You can make your own, but I don’t recommend it – unless you’re prepared to put in a few hours becoming a Spaetzle Master. Even Sadler recommends buying pre-made Spaetzle at the store. It’s like Asian cooks using store-bought curry pastes and spice blends. They all do it. So it’s no sin for us!
These tender, eggy little gems are a delight no one should deny themselves! You’ll want to use them in a many other noodle dishes, as well…
The recipe…
This super-easy recipe calls for only 6 ingredients – including the pasta. Total prep time is just 20 minutes. And it’s virtually fail-proof.
‘To make Käsespätzle, simply cook your Spätzle noodles according to package instructions. Then layer your hot noodles with shredded cheeses like Emmentaler, Gruyère, and even Gouda,” Sadler instructs. “Finally, top everything off with some finely chopped chives AND a pile of crispy, caramelized onions that you cook in the pan while the noodles are boiling. The onion topping is a must, and similar to French-fried onions (Röstzwiebeln in German).”
Tips and hacks…
DO use the prepared Spatzle from the store. Although, you’ll probably have to go to a German Grocery or European deli to find it.
If you can’t get pre-made Spatzle, you can always default to some other pasta that’s readily available. I suggest: small Egg Noodles or small Orecchiette (shells). But you can use whatever pasta strikes your fancy!
Sadler hints at one valuable tip: You can use French’s Crispy Onions (or equivalent) rather than making your own. But…
You can also make your own creamy caramelized onions (I recommend Natalie’s method!) as the featured photo, above, illustrates. I often whip up a batch of Natalie’s Caramelized Onions to add right into my Mac and Cheese!
About the cheese… You could use white Cheddar or Monterrey Jack rather than more-expensive European imports suggested by Sadler.
My take
I agree with Sadler that all this dish needs on the side is a fresh, crisp tossed salad! You may have other notions…
While Sadler doesn’t address the issue, you could elevate your Käsespätzle by adding any kind of protein you fancy.
DO try this ancient and venerable German dish. You may just decide to make it your go-to Mac and Cheese!
~ Maggie J.