Cheese Spaetzle, the German answer to Mac & Cheese with a twist. Or with onions. You’ll find this dish all over southern Germany, in a small Gasthaus or in not so fancy restaurants. It’s a quick fix if you don’t want to go for a fully featured entree. Or something used as a foundation if you are out to get some serious beer drinking done. Or get the munchies while drinking serious beer. You get the idea.
But it’s also easy to make in a hurry or in a bind and once you have the spaetzle covered, the remaining ingredients should be available in every kitchen.
- 1 pound spaetzle noodles
- 1 medium-large onion
- 8 oz Swiss or Emmentaler cheese, shredded
- Boil the spaetzle in salt water, see bag for duration.
- Dice the onion and saute them in oil.
- Drain the spaetzle once they are done and put half of them in a bowl.
- Add one layer of onions (about ⅔rds) on top.
- Add one half of the shredded cheese.
- Add the other half of the noodles, the remaining onions and top with the remaining cheese.