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

Ingredients

Spätzle dough

3 cups + 2 Tbsp all-purpose flour

3 eggs

1 tsp. salt

¾ cup water

1/3 cup milk

Ingredients

Seasoning

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

Preparation

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

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