Käsespätzle a.k.a. German Mac & Cheese

Michelin-star Chef Stefan Hartmann of Bauhaus Restaurant in Vancouver shares this recipe for käsespätzle, which is essentially German Mac & Cheese. It’s the perfect dish to celebrate German Unity Day (Oct. 3) and Oktoberfest any time you feel like it really.

  • By Chef Stefan Hartmann of Bauhaus Restaurant (bauhaus-restaurant.com)
  • September 22, 2015
Image Author: Bauhaus Restaurant
  • Yield: Serves 4


Spätzle dough

3 cups + 2 Tbsp all-purpose flour

3 eggs

1 tsp. salt

¾ cup water

1/3 cup milk



2 large onions, chopped

1 tsp. fresh marjoram leaves, chopped (or 1/3 tsp. dried marjoram)

1 Bay leaf

Pinch Pepper

Pinch Salt

1 Tbsp. butter


½ cup (2 oz.) grated Gruyere cheese

½ cup (2 oz.) grated Emmental

½ cup (2 oz.) Gouda


Step 1

Mix first 4 ingredients, beat with a wooden spoon adding air into the dough

Bring 2 litres of water to a boil in a large pot

Season water with salt

Press the dough through a potato ricer into the pot into the boiling water

Boil for one minute

Take spätzle out of the water and set aside

Step 2

Melt butter in pot add onions and marjoram, Bay leaf and Pepper and Salt to taste

Cook down for 10 minutes

Step 3

In an iron pot, layer spatzle, onion mixture and cheese.  Layer until it reaches the top of pot

Bake at 350F for 10-15 minutes until top is golden brown

Serve with crispy onions and chives to garnish your Käsespätzle

Sign up for our Newsletter

Get your Western Living fix delivered straight to your inbox three times a week, packed with editors’ picks, designer tips and inspiring recipes.