Spaetzle are small noodles eaten with most German dishes. In Swabia, near Stuttgart in the German Southwest, they are often eaten baked with gobs of melted cheese. Good dried spaetzle is available at most online and food markets. They can help a cook skip having to use a special spaetzle plane to form the noodles without losing any of the flavor or texture of making them from scratch.

Stutgarter kaeespaetzle baked cheese noodles

Stuttgarter Kaesespaetzle – Baked Cheese Noodles

This is the German's version of mac & cheese. This dish is even better, if that's possible, when you thrown the chewy spaetzle in with creamy Emmentaler cheese and soft caramelized onions. This dish is comes together quickly and makes for a great side dish, or add a German sausage to make a filling lunch. Plain buttered plain spaetzle is also served as a side dish in Germany.

5 from 2 votes

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Course: Lunch, Side Dish

Cuisine: German

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

9 by 13-inch casserole dish
Large pot
Large heavy skillet

Ingredients

1 large Package of spaetzle
6 tbsp Butter
2 large Yellow onions, chopped
½ tsp Salt
½ tsp Sugar
12 oz Shredded Emmentaler, Jarlsberg, or Swiss cheese
Kosher salt

US Customary – Metric

Instructions

Preheat oven to 400°F (200°C). Lightly butter insides of casserole dish.
Boil spaetzle per package instructions. Drain.
Heat remaining butter over medium heat. Add onions sprinkled with salt and sugar. Cook, stirring occasionally, until onions get soft and begin to turn brown, about 20 minutes.
Layer ⅓ of spaetzle across bottom of casserole. Add ⅓ cheese the ⅓ caramelized onions. Repeat spaetzle, cheese, onions 2 more times.
Bake until cheese is melted and beginning to get crispy at the edges, about 10 minutes. Serve hot sprinkled with some chopped parsley and crispy onions, if you've got them.