The ultimate in German comfort food, käsespätzle serves as both a side dish or a main. Made from fresh spätzle mixed with gooey melted cheese, käsespätzle gets topped with fried or caramelized onions, sometimes chives and that’s really all it needs. Käsespätzle is often described as a German version of macaroni and cheese, and although we can see why, we don’t feel it does the dish justice and prefer to think of it as a fondue casserole full of tender noodle-dumplings.
The cheese used to make käsespätzle might be different from recipe to recipe, but common varieties include emmentaler and bergkäse. When enjoying käsespätzle as a main course, it’s typically served with something light like a green salad. The perfect food for wintertime, käsespätzle is also popular in the alpine regions of Austria and Switzerland. It may not take much to make käsespätzle, but one bite full of cheesy dumplings and you will be convinced of the good that can come from simple peasant-style cooking. Rich, filling, and worth every calorie, it’s no wonder that käsespätzle has become a popular dish throughout and beyond the borders of Germany.