Traditional German Mac&Cheese

A warming meal for rainy days with loads of melted cheese and special pasta called „Spätzle“ – traditional for the south of Germany.

Shopping List (2P)

  • 300 g Spätzle (thick pasta made of fresh egg) (2C)
  • 100 g Bergkäse or Cheddar (1C)
  • 100 g Emmental (1C)
  • 5 onions
  • 2 TS butter
  • 2 TS oil
  • 2 TS Salt
  • 1 TS Pepper


  1. Boil 1 liter of water in a wide pot, add the salt and cook the pasta following the instructions.
  2. Chop the onions in slices and fry them in a pan with the oil until they become crispy and of a brown colour. Put them aside. Prepare the onions before boiling the water if you just have one 1-flamer cooker.
  3. Drain the pasta and add the butter, the cheese and the pepper to the pot. Mix it carefully and cover the pot for 5 minutes.
  4. Put it in a bowl and add the crispy onions on top.


Info Box:

„Spätzle“ are made of fresh egg and some flour. They come along in a thick long shape (like little finger) and have a rough surface. That makes them the perfect partner for sauces as they tend to adopt it easily. Since 2012 Spätzle must be produced in a certain area in the south of Germany (Swabia).


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