Cheese Spaetzle (Käsespätzle) is the German version of Mac and Cheese made with homemade German spaetzle and grated cheese. This Bavarian dish is special enough for an Oktoberfest party but so easy that you can make it every day!
Made with homemade German Spätzle and lots of cheese, this easy Bavarian dish called Käsespätzle is the ultimate comfort food! Spaetzle are sauteed in butter until golden, combined with cheese and cream, and topped with chives and crispy fried onions. It’s so delicious AND really easy to make at home!
This vegetarian dish is very popular and you can find it on the menu in most German and Austrian restaurants. Who can resist melted cheese and crispy onions? I’ll show you how easy it is to make this German cheese Spaetzle recipe at home from scratch.
Why you’ll love this recipe
- This recipe is extra delicious because we start it on the stove so the cheese is layered and finish the Käsespätzle in the oven under the broiler so the top is golden brown and
- This German dish is special enough for an Oktoberfest party but so easy that you can make it every day!
- You can easily prep it in advance and assemble it just before serving or keep it warm. Perfect for a party!
Ingredient notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Spatzle: You need 4-5 cups of spaetzle which is ½ portion of my homemade German spaetzle recipe. Spaetzle are easy to make if you have a Spaetzle maker (affiliate link) or a colander with large holes.
- Cheese: Emmentaler works best for this recipe because it is very flavorful and melts easily. It is usually used in traditional recipes. Other rich, flavorful cheeses that work well are Gruyere, Bergkaese, or Alpine cheese from Switzerland or Austria. If you prefer a milder taste you could try Gouda.
- Butter: The Spaetzle are fried in butter until golden and a bit crispy. This gives the cheese spaetzle a better texture and adds flavor.
- Heavy Cream: Adding a little bit of heavy cream makes the finished dish a bit more creamy which I personally love. It also makes it easier to keep it warm.
- Chives: Chopped chives are often added to the cheese mixture for extra flavor and a bit of freshness that cuts through the rich cheese flavor. You can also use it as a garnish. Parsley can also be used as a garnish.
- Crispy onions: Store-bought or homemade crispy onions make a delicious topping for Käsespätzle and add some texture and crunch.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
Start by making the cheese mixture by combining the shredded cheese, cream, and chives (Image 1). Emmental cheese is the perfect cheese to use for German cheese spaetzle. It has a savory but mild taste and melts quickly. Combined with cream and chives it makes a creamy, cheesy melted deliciousness.
In an oven-proof skillet (for example a Lodge Cast Iron Skillet) melt a generous amount of butter. Add the cold spaetzle and sautee them for a few minutes. Keep tossing them so they cook evenly. (Image 2)
When the spaetzle are golden-brown add the cheese mixture and stir until everything is evenly coated and the cheese has melted (Image 3). Then transfer the pan to the oven and broil until the top is nicely browned and the cheese bubbles. Keep an eye on it so it doesn’t burn. This only takes a minute!
Sprinkle the Kaesespaetzle with chopped chives and top it with as many crispy caramelized onions as you like and enjoy! (Image 4)
Expert tips for success
- Spaetzle: You can make the spaetzle in advance and store them in the fridge for 1-2 days. Just toss them with some flavor-neutral oil before storing them.
- Cheese: It’s worth buying the good stuff and grate it yourself! Emmentaler or Gruyere are my favorite.
- Cream: There are many ways to make cheese spaetzle but I like this version the most. Some recipes (especially non-Bavarian versions) only use cheese and no cream but we prefer it a bit creamier.
- Homemade vs. store-bought Spaetzle: Nothing compares to homemade Spaetzle but if you don’t have time to make them from scratch you can also use store-bought dried spaetzle. One 17.6-ounce bag of German Egg Pasta (affiliate link) works well in this recipe. Cook the Spaetzle according to the package instructions in a large pot of salted water and drain them well before using them in this recipe.
- Toppings: Crispy fried onions and chopped chives are my favorites but you can also top the finished dish with crispy bacon bits, parsley, or Schmelzzwiebeln (golden soft onions made in butter).
Recipe FAQs
This dish is only as good as the cheese you use, it’s really worth it to buy the good stuff! Emmentaler works best for Käsespätzle because it is very flavorful and melts easily. But Gruyere cheese, Bergkaese, Gouda, or Alpine cheese work too.
Käsespätzle originated in Swabia, a region in southwestern Germany. They are also popular in Bavaria, Austria, and Switzerland. Depending on the region different kinds of cheese are used.
Spätzle (or Knöpfle) are a type of egg noodle that is popular in Germany and Austria. They taste similar to egg noodles, with the chewiness of a dumpling, and are usually served as a side for meat dishes with gravy. The main ingredients are flour, eggs, salt, and water or milk. The easiest way to make them is with a Spaetzle maker.
Serve it with
Käsespätzle is a filling main course and not a side dish so you don’t need any additional mains like Schnitzel or bratwurst. It is usually served with a green salad or German cucumber salad. In some regions of Austria and Liechtenstein, unsweetened applesauce is served on the side.
It’s a popular vegetarian dish in German restaurants so it would be perfect for an Oktoberfest party or German-themed potluck together with our Bavarian pretzels, German potato salad, and Schnitzel. Finish your meal with Apfelstrudel with vanilla sauce or Kaiserschmarrn for a perfect dinner that everyone will rave about.
Make-ahead and storage
This dish tastes best fresh and eaten right away but you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or a pan until the cheese is melted and the Spaetzle are heated through.
You can make the spaetzle in advance and store them in the fridge for 2-3 days before using them in this recipe. Just toss them with some flavor-neutral oil or butter before storing them.
More German main dishes
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Cheese Spaetzle Recipe
Ingredients
- 1.5 cups shredded Emmental cheese, about 6 oz
- ¼ cup heavy cream
- 2 Tbsp chopped chives, plus more for garnishing
- 2 Tbsp unsalted butter
- 4-5 cups Spaetzle
- Crispy Fried Onions
Instructions
- In a bowl combine shredded Emmental cheese, heavy cream, and chopped chives.
- Melt the butter in a 9 or 10-inch cast iron pan over medium heat.
- When the butter is hot add the spaetzle. Cook over medium-high heat until they're golden brown on the edges and slightly crispy.
- Add the cheese mixture and stir until the cheese is melted and everything is evenly coated.
- Put the pan under your broiler for about 1-2 minutes until the top is golden brown.
- Take it out of the oven. Garnish with chopped chives and crispy fried onions.
Notes
- Spaetzle: You can make the spaetzle in advance and store them in the fridge for 1-2 days. Just toss them with some flavor-neutral oil before storing them.
- Cheese: It’s worth buying the good stuff and grate it yourself! Emmentaler or Gruyere are my favorite.
- Cream: There are many ways to make cheese spaetzle but I like this version the most. Some recipes (especially non-Bavarian versions) only use cheese and no cream but we prefer it a bit creamier.
- Homemade vs. store-bought Spaetzle: Nothing compares to homemade Spaetzle but if you don’t have time to make them from scratch you can also use store-bought dried spaetzle. One 17.6-ounce bag of German Egg Pasta (affiliate link) works well in this recipe. Cook the Spaetzle according to the package instructions in a large pot of salted water and drain them well before using them in this recipe.
- Toppings: Crispy fried onions and chopped chives are my favorites but you can also top the finished dish with crispy bacon bits, parsley, or Schmelzzwiebeln (golden soft onions made in butter).
Nutrition Information
This recipe was originally published in 2016 and updated with new images and additional helpful tips in 2023.
Bernadette Forster says
Hello Julia, I came across your recipe when searching for a Spaetzle recipe. I smiled when I saw your last name.
My husband’s family came to USA in the late 1800s and they spelled their last name the same as yours until they decided to drop the e changing to Forster.
Can’t wait to try your cheesy recipe. German comfort food. My husband is the cook in the family and does an excellent job.
Sue says
My husband & I have every year a German party my question is can I make this ahead of time and keep it warm in the oven?
Julia Foerster says
I haven’t tried keeping it warm for a long time so I’m not sure. I think it would be ok to keep it warm in the oven for an hour or so and then put it under the broiler just before serving. Hope this helps!
Taylor says
I made Käsespätzle last year for my German class and was surprised this year to find a not for me on the whiteboard (a year after I made it the first time). Some of the kids that were in my class last year but not this year wanted me to make it again, so here I am! I love this recipe so much, it’s delicious and easy to make.
Kenneth says
This sounds amazing. I look forward to trying this wonderful dish. The spetzel maker suggested is very expensive so I’m not about to waste $60 on that trash. I can probably make them by hand.
Nonetheless, I intend to make your recipe which sounds like a piece of heaven.
Julia says
Oh, $60 is definitely too much for something you only use a few times a year, it was a lot cheaper when I linked to it. You could use a colander with medium holes or look for a cheaper Spaetzle Maker on Amazon. I found this one for under $20 and it has great reviews!
Dan Schaefer says
I had never had this dish, but the recipe looked fairly easy I purchased a Spaetzle maker and I made a 1/2 batch of your Easy German Spaetzle Recipe.
After mixing the dough I was concerned about the heavy consistency the dough and realized that there was no mention of what the dough consistency was to be. I ended up thinning out the dough to a heavy
pancake batter and then using the Spaetzle maker to make the Spaetzle, this was a surprising simple and smooth operation and in no time the spaetzle was in the boiling water and cooked. The Cheese Spaetzle was very good.
Cici says
Can you explain what you mean by “crispy fried onions” ?
Dagmar says
I grew up in germany but now live in California. My mom most of the time used Swiss cheese and sauteed onions. I love spaetzle but since I don’t like Swiss cheese I wouldn’t eat them. I make spaetzle for my kids with rouladen and they just love it. I will try this recipe for sure. Thank you
Julie | Bunsen Burner Bakery says
I love spaetzle! One of my closest friends grew up on the Ramstein Air Base and introduced me to spaetzle (and taught me how to pronounce it correctly, haha). Can’t wait to try making it at home!
Amy says
Seriously, Julia, this is possibly one of my favorite dishes, ever. Your version sounds amazing and I am DEFINITELY trying this asap.