Cheese Spaetzle (Käsespätzle) – A Delicious, Cheesy Side Dish

Cheese Spaetzle with Gruyere is a delicious, comforting dish perfect for any occasion. This easy recipe uses dry packaged spaetzle and a rich, creamy cheese sauce made with Gruyere for a cozy, satisfying meal.

This dish is particularly popular during colder months and makes a great addition to holiday tables. Its warm, cheesy goodness is sure to be a hit at family dinners or as a side dish for festive occasions.

This recipe pairs well with this Hungarian Goulash.

Cheese Spaetzle Ingredients

Here’s what you’ll need for this cheesy comfort food recipe. Simple ingredients make this dish easy to prepare while delivering deep, savory flavors.

• 1 package Maggi dry spaetzle
• 1-2 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 8 oz Gruyere cheese, shredded
• Salt and pepper, to taste
• Fresh chives or parsley, chopped (for garnish)

See recipe card for quantities.

Instructions

Follow these step-by-step instructions to create a creamy, cheesy spaetzle dish that’s perfect as a main or side.

1. Step 1: Cook the Maggi spaetzle according to the package instructions. Drain and set aside.

2. Step 2: In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes until golden and slightly nutty.

3. Step 3: Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking constantly, until the mixture thickens (about 3-5 minutes).

4. Step 4: Remove from heat and stir in the shredded Gruyere until melted and smooth. Season with salt and pepper to taste.

5. Step 5: Add the cooked spaetzle to the saucepan with the cheese sauce and stir until the spaetzle is evenly coated.

6. Step 6: Transfer to a serving dish and garnish with fresh chives or parsley. Serve warm.

Hint: For extra creaminess, add a touch more milk if the sauce becomes too thick.

Substitutions

Make this recipe fit your dietary preferences with these simple substitutions:

• Dairy-Free – Use plant-based butter, milk, and vegan cheese for a dairy-free version.
• Cheese Variations – Swap Gruyere with cheddar, Emmental, or your favorite melty cheese.
• Gluten-Free – Use gluten-free spaetzle and a gluten-free flour substitute for the roux.

Variations

Try these variations to suit different tastes and occasions:

• Herbed Spaetzle – Add fresh or dried herbs like thyme or rosemary for extra flavor.
• Spicy – Mix in a pinch of chili flakes or cayenne for a subtle kick.
• Bacon Spaetzle – Stir in crispy, cooked bacon pieces for added savory goodness.

Equipment

For the best results, use the following equipment:

• Saucepan
• Whisk
• Large pot for boiling spaetzle
• Slotted spoon or colander
• Serving dish

Cheese Spaetzle Storage

Store any leftover cheese spaetzle in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to restore creaminess.

This dish does not freeze well as the cheese sauce may separate upon thawing.

FAQ

Related

Looking for other recipes like this? Try these:

Cheese Spaetzle Pairing

These are my favorite dishes to serve with cheesy spaetzle: Hungarian Goulash, roasted vegetables, or a simple arugula salad.

Print Recipe

5 from 1 vote

Cheese Spaetzle with Gruyere

This easy, comforting cheese spaetzle dish is made using Maggi dry spaetzle, Gruyere cheese, and a simple, creamy sauce. It’s perfect as a side or a main dish.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: American, Eastern European, German

Keyword: spaetzle

Servings: 4

Equipment

• Large pot
• Saucepan
• Whisk
• Measuring cups and spoons
• Slotted spoon or colander
• Serving dish

Ingredients

• 1 package dry spaetzle (I use Maggi)
• 1-2 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 8 oz Gruyere cheese shredded
• Salt and pepper to taste
• Fresh chives or parsley chopped (for garnish)

Instructions

• Cook the Spaetzle: Prepare the Maggi spaetzle according to the package instructions. Drain and set aside.
• Make the Roux: In a saucepan over medium heat, melt the butter. Add the flour and whisk for 1-2 minutes until golden and slightly nutty.
• Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the mixture thickens (about 3-5 minutes).
• Add Cheese: Remove the saucepan from heat and stir in the shredded Gruyere until melted and smooth. Season with salt and pepper to taste.
• Combine: Add the cooked spaetzle to the cheese sauce and stir until evenly coated.
• Serve: Transfer to a serving dish and garnish with fresh chives or parsley. Serve warm.

Notes

For extra flavor, add a pinch of nutmeg to the cheese sauce.
This dish pairs wonderfully with mains like Hungarian Goulash or roasted vegetables.