I perfected a mouthwatering German Macaroni And Cheese featuring tender homemade egg noodles folded into a silky, bubbling cheese sauce that belongs at every Oktoberfest table.

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I grew up eating Käsespätzle and I still get a thrill when hot, silky noodles pool with melted cheese. This German Macaroni And Cheese isn’t what you expect; it uses simple eggs and grated Gruyere for a tangy, almost nutty melt that clings to every bite.

People always ask How To Cook Spaetzle Noodles after tasting it, because the texture is so addictive. I like to serve it at Oktoberfest or when I’m craving something deeply satisfying, but a little wild.

You’ll want to dig in before anyone else does, trust me.

Ingredients

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All purpose flour gives structure and carbs, so the spaetzle holds its chewy bite.
Eggs add protein and richness, they help bind the dough and add flavor.
Emmental or Gruyere brings melty, nutty flavor plus protein and satisfying fat.
Slow caramelized onions give sweet savory depth and a sticky, golden topping.
Butter gives silky mouthfeel and toasty notes when used for frying or browning.
Milk or cream loosens dough, adds creaminess and a bit of milky sweetness.
Fresh parsley brightens the dish with herbaceous notes and a pop of color.

Ingredient Quantities

2 1/2 cups (300 g) all purpose flour

4 large eggs

3/4 cup (180 ml) milk

1 teaspoon fine salt

1/2 teaspoon ground nutmeg optional

3 cups (about 300 g) grated Emmental or Gruyere cheese or a mix

2 large yellow onions thinly sliced

4 tablespoons unsalted butter

1/4 cup (60 ml) heavy cream or whole milk

Freshly ground black pepper to taste

2 tablespoons chopped fresh parsley for garnish

How to Make this

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1. In a bowl whisk 4 large eggs with 3/4 cup (180 ml) milk, 1 teaspoon fine salt and 1/2 teaspoon ground nutmeg (optional), then add 2 1/2 cups (300 g) all purpose flour a little at a time and stir until you get a thick, sticky batter. Let it rest 10 to 15 minutes so the gluten relaxes, it’ll be easier to press out later.

2. While batter rests heat 3 tablespoons unsalted butter in a large skillet over medium low heat, add 2 large thinly sliced yellow onions and a pinch of salt and cook slowly, stirring now and then, until deep golden and sweet, about 15 to 20 minutes. Set onions aside when done.

3. Bring a large pot of salted water to a rolling boil. Have a slotted spoon and a colander ready and melt the remaining 1 tablespoon butter so you can toss the spaetzle after cooking.

4. Press the batter into the boiling water using a spaetzle maker, large-holed colander, or coarse grater, working in batches so the water stays boiling. If you don’t have those, spread batter on a wet cutting board and scrape it in with a knife. The spaetzle are done when they float plus about 1 to 2 minutes.

5. Scoop cooked spaetzle out with the slotted spoon into the colander, reserve about 1/4 cup of cooking water, then toss the drained spaetzle with the 1 tablespoon melted butter so they dont clump. If they stick together later, add a splash of the reserved water.

6. Preheat oven to 375 F (190 C). In a buttered baking dish layer half the spaetzle, sprinkle about half of the 3 cups (about 300 g) grated Emmental or Gruyere, scatter half the caramelized onions and a little freshly ground black pepper, then repeat with the rest of the spaetzle and cheese.

7. Pour 1/4 cup (60 ml) heavy cream or whole milk evenly over the layers so it helps the cheese melt into a creamy sauce. Cover loosely with foil and bake 12 to 15 minutes until cheese is melted and bubbling, then remove foil and broil 1 to 2 minutes if you want a golden top.

8. Let the dish rest 3 to 5 minutes, sprinkle 2 tablespoons chopped fresh parsley on top, adjust salt and pepper to taste, then serve hot. Tip: if you prefer a quicker method, toss spaetzle in the skillet with cream and cheese until melted, then top with the onions and parsley.

Equipment Needed

1. Large mixing bowl and whisk for the batter
2. Measuring cups and spoons (180 ml, 1/4 cup, teaspoons)
3. Large skillet for caramelizing the onions
4. Large pot for boiling the spaetzle
5. Slotted spoon to scoop the spaetzle and a colander to drain them
6. Spaetzle maker or a large-holed colander or coarse grater, or a wet cutting board and knife if you dont have one
7. Baking dish (about 9×13 or similar) and foil for baking
8. Box grater for the Emmental/Gruyere, plus a cutting board and sharp knife for the onions

FAQ

Q: What texture should the spaetzle batter have and how do I fix it if it's wrong?

A: The batter should be thick and sticky, more like a loose cookie dough than pancake batter. If it's too thick add a tablespoon or two of milk until it flows slowly. If it's too runny stir in a little flour, one tablespoon at a time, until it holds together but still drops off a spoon.

Q: I don't have a spaetzle maker, how can I make them?

A: No problem. Use a large-holed colander or a slotted spoon and push the batter through with a spatula into boiling salted water. You can also spread the batter on a wet cutting board and scrape little bits with a knife into the water. Works fine, just expect irregular shapes which is totally traditional.

Q: How do I know when the spaetzle are done cooking?

A: They float to the surface when cooked, then give them about 1 to 2 more minutes. Scoop them out with a slotted spoon and rinse briefly with hot water to stop sticking if you aren't using them right away.

Q: Can I swap the Emmental or Gruyere for another cheese?

A: Yes, pick a good melting cheese with a nutty flavor. Fontina, young cheddar, or a mix of Swiss and mozzarella will work. Avoid very salty or crumbly cheeses alone, they change the balance. Stick to about 3 cups of cheese total like the recipe says.

Q: How do I get those browned caramelized onions like in restaurants?

A: Cook sliced onions low and slow in 2 tablespoons of butter, stirring every few minutes, for 25 to 35 minutes until deep golden. Add a pinch of salt to draw out moisture. For extra flavor you can finish with a splash of cream or a tiny pinch of sugar, but its optional.

Q: Can I make this ahead and how do I reheat leftovers?

A: Sure. Store cooled spaetzle in the fridge for 3 to 4 days. Reheat in a 350°F oven for 15 to 20 minutes with a little extra cream or butter, or heat in a skillet covered until warmed through. You can freeze cooked spaetzle for up to 2 months, thaw overnight in the fridge before reheating.

German Cheese Spaetzle Recipe Substitutions and Variations

Flour: Swap the all purpose with “00” flour or bread flour for a slightly chewier bite; for gluten free use a cup for cup GF baking mix plus 1/2 teaspoon xanthan gum if the blend doesnt have it, expect a different texture.
Eggs: If you need egg free use aquafaba 3 tablespoons per egg, or make a flax egg with 1 tablespoon ground flax plus 3 tablespoons water per egg, let sit 5 minutes itll thicken but the spaetzle will be a bit denser.
Cheese: Replace Emmental/Gruyere with Jarlsberg, Fontina, young cheddar or Comte; or mix a milder melter with a little Parmesan for more bite.
Onions: Use shallots or thinly sliced leeks for a milder, sweeter onion note, or grab store bought caramelized onions to save time; to speed caramelizing at home add a pinch of sugar and a splash of water while cooking low and slow.

Pro Tips

– Let the batter rest a bit longer if you can, it really helps it press out easier. If it feels too stiff add a splash of milk, too loose add a spoonful of flour, simple fixes that save you from fighting clumps later.

– Cook the onions low and slow and be patient, a tiny pinch of sugar helps them get deep brown faster. Near the end add a splash of vinegar or a squeeze of lemon to cut the sweetness, it brightens the whole dish.

– Work in small batches when you drop the spaetzle so the water stays hot, and toss the cooked pieces in melted butter right away so they dont stick. If they do glue together later, a tablespoon of the reserved starchy cooking water and a quick toss will loosen them up.

– Grate the cheese fresh and keep it cold till you need it, finer shreds melt smoother and you wont need as much cream. Watch the broiler like a hawk or do the quick skillet finish if you dont want surprises, and let the casserole rest a few minutes before serving so the sauce sets.