Kasespatzle (Spaetzle Cheese Noodles)

If schnitzel is the king of German comfort food, Käsespätzle is the warm, cheesy hug that holds the whole kingdom together.

Think of it as Germany’s answer to mac and cheese, but with soft, pillowy spaetzle noodles tangled up in nutty Emmentaler and sweet, golden-brown onions. The dry mustard adds a sneaky little kick that keeps you reaching for one more forkful.

Pop it in the oven at 300°F until it’s bubbling and fragrant, finish with a shower of fresh chives, and dinner is served.

Kitchen Tips

• Make your own spaetzle if you can. Fresh homemade noodles soak up that cheese like nothing from a box ever will.
• Don’t rush the onions. Let them go low and slow in the butter until they’re deeply golden and sweet.
• Swap the cheese if you like. Gruyère or aged Gouda both melt beautifully here.

Variations

• Speck Käsespätzle: Toss in crispy bits of smoked speck or bacon for a hearty Alpine spin.
• Herb version: Fold in fresh thyme or a handful of sautéed mushrooms before baking.
• Crispy top: Scatter buttered breadcrumbs over the casserole for an extra crunch.