Käsespätzle are a true Alpine icon. They are soft, tender egg noodles layered with melting cheese and topped with crispy fried onions. Beloved across Austria, southern Germany, and the mountain regions of Switzerland, they’re often enjoyed as a hearty, warming meal after a day in the Alps. Different Alpine regions have their own quirks: in Vorarlberg, for example, Käsespätzle is sometimes served with apples or a lightly dressed salad to balance the richness.

Before I got gently teased by my best friend, I would sometimes take the easy route and buy ready Spätzle during Lidl’s seasonal events, just piling cheese on top. It worked, but making them from scratch feels far more satisfying — and my mother even bought me my own Spätzlepress so I could make them properly at home.

I also used to make Käsespätzle quite regularly for myself and my German-speaking colleagues in the office, as it was something we all loved to share. If you’ve ever enjoyed Mac and Cheese, imagine something similar but richer in flavour and a little more rustic — that’s Käsespätzle. Even now, whenever I make them at home, they feel like a warm hug on a plate. In the UK, it’s easy to add a little Yorkshire twist by using local cheeses that melt beautifully.

Ingredients

Method

Make the Spätzleteig

1. Mix the flour, egg, sunflower oil, salt, and milk to form a smooth batter. The batter should be soft but not runny.

Cook the Spätzle

1. Bring a large pot of salted water to a boil.
2. Using a Spätzlepress (or a colander with large holes), press the batter into the boiling water.
3. Cook until the noodles float to the surface, then remove with a slotted spoon.
4. Immediately transfer the cooked Spätzle to a bowl of ice-cold water to stop the cooking process. This will stop your Spätzle from sticking together.

Prepare the Onions

1. Melt butter in a frying pan.
2. Sauté the onions until golden brown and crispy.
   If you prefer, use store-bought crispy onions from IKEA, Morrisons, or seasonal Lidl events instead.

Assemble the Käsespätzle

1. In a skillet, baking dish, or any ovenproof dish, layer the cooked Spätzle with grated cheese. Repeat until all noodles and cheese are used.
2. Top with crispy onions and a sprinkle of fresh chives, if using.
3. If using a skillet, gently warm the dish on the stove to melt the cheese fully. Alternatively, place the baking or ovenproof dish under a preheated grill or in the oven for a few minutes until the cheese is melted and bubbling.
4. Serve immediately with a simple green salad, pickles, or apples (especially in Vorarlberg-style).

Side Note: For a slightly different version, you can experiment with mixing cheeses or adding a touch of nutmeg to the batter. Leftovers reheat well in a pan with a little butter.

Like Mac and Cheese’s rustic Austrian cousin, Käsespätzle proves that a little cheese and love can turn simple noodles into magic.

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