German Cheese Spaetzle (Käsespätzle)
Käsespätzle is Germany’s answer to mac and cheese—tender egg noodles tossed with melted Emmental, a touch of cream, and chives, finished under the broiler for a golden, bubbly top. It’s hearty enough for a festive Oktoberfest meal yet simple enough for weeknight comfort.
Equipment
- 9 or 10-inch cast iron skillet
Ingredients
- 1.5 cups shredded Emmental cheese about 6 oz
- 1/4 cup heavy cream
- 2 Tbsp chives chopped (plus more for garnish)
- 2 Tbsp unsalted butter
- 4-5 cups spaetzle
- crispy fried onions for garnish
Instructions
- Whisk together the shredded Emmental, heavy cream, and chopped chives in a bowl until evenly combined.
- Melt the butter in a 9- or 10-inch cast-iron skillet over medium heat until it begins to shimmer.
- Add the spaetzle to the hot skillet and cook over medium-high heat, stirring occasionally, until pieces develop golden edges and a bit of crispness, about 5–8 minutes.
- Pour the cheese and cream mixture over the spaetzle and stir until the cheese has melted and the noodles are thoroughly coated.
- Place the skillet under a preheated broiler for 1–2 minutes until the top turns golden and bubbly—watch closely to avoid burning.
- Remove from the oven, sprinkle with additional chopped chives and crispy fried onions, and serve immediately.