Cheese Spaetzle with Gruyere is basically German mac and cheese. This easy version uses dry packaged Maggi spaetzle and a quick cheese sauce made with Gruyere or Emmental, which both melt smoothly. Serve it on its own or as a side with chicken or beef.
Build Your Own Käsespätzle Kit
Real Käsespätzle starts with imported German spaetzle and authentic Alpine cheese - not the stuff on your grocery store shelf. These are the pantry staples I keep stocked for German cooking nights.
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🥟 Bechtle Spaetzle - Authentic German Egg Noodles (17.6 oz)
Why this brand: Imported directly from Germany - real semolina-and-egg spaetzle that cooks up tender with that signature chewy bite. No homemade dough pressing required. -
🧀 Gruyère Cheese (Imported Swiss)
Why this cheese: Real Swiss Gruyère melts into those silky, stretchy strings that make Käsespätzle irresistible. The nutty, slightly sweet flavor is completely different from domestic Swiss. -
🧅 Lars Own Crispy Fried Onions (Imported)
The finishing touch: Those golden, shatteringly crispy onions piled on top are non-negotiable. Look for European-style Röstzwiebeln - they’re crunchier and less greasy than American fried onions. - 🥄 Stainless Steel Spaetzle Maker
For the noodles: scraping batter off a board takes practice nobody has. This drops even little dumplings straight into the water and turns spaetzle into a weeknight dish.
This recipe pairs well with this Hungarian Goulash.
Jump to:
- What is Käsespätzle?
- What is Spaetzle?
- Where did spaetzle originate?
- Ingredients
- How do you make spaetzle dough from scratch?
- How to make cheese spaetzle
- Substitutions
- Variations
- Do you need a spaetzle maker to make spaetzle at home?
- How do you store and reheat leftover cheese spaetzle?
- What do you serve with cheese spaetzle?
- More recipes to serve with it
- How do you pronounce Käsespätzle?
- Top tip
- Frequently asked questions about cheese spaetzle
- Related recipes you might enjoy
- Cheese Spaetzle with Gruyere Cheese
What is Käsespätzle?
Käsespätzle is small German egg dumplings (spätzle) tossed in a creamy cheese sauce and topped with caramelized onions. The name translates to “cheese noodle,” and it’s classic comfort food in southwestern Germany, Austria, and Switzerland. It gets compared to mac and cheese, but the noodles are different: spätzle are made from flour, eggs, water, and salt.
What is Spaetzle?
Spaetzle are small, tender egg noodles (some people call them dumplings) made from a simple batter of flour, eggs, and salt. In Germany they’re usually served as a side with hearty meat or vegetable dishes.
Where did spaetzle originate?
Spaetzle goes back to the 18th century. The name means “little sparrow,” a nod to the small, irregular shape. The batter has always been flour, eggs, and salt, cooked in boiling water. What changed over time is how people shape it, and a colander or a spaetzle press is now the usual way.
Ingredients
- 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.
How do you make spaetzle dough from scratch?
If you want to skip the package, spaetzle dough is just all-purpose flour, eggs, and salt mixed into a smooth, slightly sticky batter. Push it through a colander or a spaetzle maker into boiling salted water, and the dumplings are done when they float to the surface. You can also try whole wheat flour or add herbs to the batter.
How to make cheese spaetzle
- Step 1: Cook the Maggi spaetzle according to the package instructions. Drain and set aside.
- 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.
- Step 3: Gradually whisk in the milk so there are no lumps. Keep whisking over the heat until the mixture thickens (about 3-5 minutes).
- Step 4: Remove from heat and stir in the shredded Gruyere until melted and smooth. Season with salt and pepper to taste.
- Step 5: Add the cooked spaetzle to the saucepan with the cheese sauce and stir until the spaetzle is evenly coated.
- 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
A few swaps:
- 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
- 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.
Do you need a spaetzle maker to make spaetzle at home?
You don’t need a spaetzle maker for this version, since the spaetzle comes dry in the package. Here’s what you do need:
- Saucepan
- Whisk
- Large pot for boiling spaetzle
- Slotted spoon or colander
- Serving dish
How do you store and reheat leftover cheese spaetzle?
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.
What do you serve with cheese spaetzle?
Käsespätzle is filling enough to be the main course. Serve it with a green salad or a tangy German cucumber salad. In some parts of Austria and Liechtenstein it comes with unsweetened applesauce on the side. As a side dish, it goes well with Jägerschnitzel, German schnitzel, German pork hock (Schweinshaxe), or chicken or beef.
More recipes to serve with it
Cream Cheese Mashed Potatoes - Quick and Decadent
Hungarian Goulash: Instant Pot Recipe for Rich, Comforting Flavor
Spaetzle and Sausage - German Pasta with Sausage Recipe
How do you pronounce Käsespätzle?
Käsespätzle is pronounced roughly “KAY-zuh-shpets-luh.” The “sp” in Spätzle sounds like “shp,” and the umlaut turns the ä into something close to the “e” in “bed.”
Top tip
Let the Gruyere melt completely into the hot sauce before you add the spaetzle. That’s what keeps the sauce smooth.
Frequently asked questions about cheese spaetzle
Yes, you can use other melty cheeses like cheddar, Emmental, or mozzarella for different flavor profiles.
Cheesy spaetzle pairs well with dishes like roasted chicken, Hungarian Goulash, or a fresh green salad.
Yes, you can prepare the dish and store it in the refrigerator for up to 24 hours. Reheat gently before serving.
The German cheese spaetzle recipe is a comforting dish similar to mac and cheese, made from homemade spaetzle and grated cheese. It is a popular vegetarian option typically found in German and Austrian cuisine. This delicious dish is easy to prepare, making it suitable for both special occasions and everyday meals.
Related recipes you might enjoy
Looking for other recipes like this? Try these:
More German & European comfort food: For the hearty version with sausage and sauerkraut, check out my spaetzle and sausage recipe. This also pairs beautifully alongside my Instant Pot Hungarian goulash or my slow cooker beef bourguignon.
Cheese Spaetzle with Gruyere Cheese
Equipment
- 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
This dish pairs wonderfully with mains like Hungarian Goulash or roasted vegetables. This dish is similar to the traditional Käsespätzle German cheese dish, a comforting meal made with caramelized onions and layers of cheesy noodle dumplings. It’s often compared to a German macaroni and cheese casserole.
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