Käsespätzle Recipe - Austrian Mac and Cheese

Now, let me tell you that Käsespätzle is something else. I think what sets it apart from a regular mac and cheese is the homemade spätzle, which you’ll soon see are little egg noodles made from scratch. That, along with the rich cheese and caramelized onions gave a dish that was as rich as a mac and cheese but perhaps less heavy. Perhaps it’s the lack of the béchamel sauce that helped make the Käsespätzle a much lighter treat.

Check out the video to see what mistakes you might be making when making this Austrian comfort food, and a blueprint for guaranteed success! I would really appreciate it if you could please subscribe to my YouTube channel if you haven’t already and hit the bell button so you receive the notifications when my video recipes go live! Let’s get cooking!

Questions You May Have!

Mistakes That You Could Encounter Making This Käsespätzle Recipe

• Wrong batter consistency: You want to look for a batter that’s not too runny and not too stiff either. You know it’s the correct consistency when it pours smoothly and forms ribbons as it falls, without clumping or resisting when pushed through the spätzle maker or colander.
• Using the wrong cheese: Using the wrong cheese can affect both texture and flavor. Go for a good melting cheese like Emmental or Gruyère—something that melts smoothly and creates that rich, slightly nutty flavor and crispy crust. If you can find it, the best option would be Bergkäse. Avoid cheeses that turn oily or don’t melt well.
• Not cooking the onions for long enough: Caramelized onions take time. You’re looking for a deep amber golden brown color and a sweet, jammy texture—this usually takes 20–30 minutes on lower heat. If they’re still pale or sharp-tasting, they’re not ready yet.

Tools Needed to Make This Käsespätzle Recipe

• Butter block
• Salt crock
• Mixing bowl
• Spatula
• Cutting board
• Chef’s knife
• Colander: If you don’t have a spätzle maker, which is the traditional tool to make the noodles. As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, I always recommend using a suitable substitute if you have it on hand. That also applies with kitchen gadgets and appliances, and the colander will be your key here! Place the colander over a pot of boiling water and push the batter through the holes.
• Cheese grater
• Pot
• Non-stick pan

Ingredients for Austrian Mac and Cheese

To save the recipe for later and to see all ingredients and their quantities, scroll to the bottom of this post for the PRINTABLE RECIPE CARD or press the “Jump to Recipe” button. You can also scale the recipe to adjust the quantities based on how many portions of Austrian Mac and Cheese you’re looking to make.

For the Spätzle

• Eggs
• All purpose flour
• Milk: Cold.
• Ground nutmeg
• Salt and pepper: Season to taste.

For the Käsespätzle

• Gruyère
• Butter
• Onion: Thinly sliced.
• Chives: Finely chopped
• Salt and pepper

How to Make the Best Käsespätzle Recipe

For the Batter

In a large bowl, whisk together the eggs, milk, nutmeg, salt, and pepper. Gradually add the flour while whisking until a smooth batter forms. The batter should be thick but pourable, forming ribbons when lifted.

Let the batter rest for 10–15 minutes.

Caramelize the Onions

Heat 1 Tbsp butter in a pan over medium heat. Add sliced onions and a generous pinch of salt.

Reduce heat and cook slowly, stirring occasionally, until deeply caramelized and amber brown (20–30 minutes). If bits stick, deglaze with a splash of water.

Set aside.

Cook the Spätzle

Bring a large pot of water to a rolling boil. Add 1–2 Tbsp salt.

Using a spätzle maker or colander, press the batter into the boiling water. The dough should fall through easily.

Cook for 1–2 minutes, until the spätzle float. Remove with a slotted spoon and transfer to a bowl.

Repeat with remaining batter.

Assemble & Finish

Heat a pan over medium heat and add remaining butter. Add the cooked spätzle and toss to coat.

Add the cheese, season with pepper, and gently fold until melted.

Let the mixture sit undisturbed so a golden crust forms on the bottom.

Flip or plate crust-side up, then top with caramelized onions, fresh chives and ground pepper.

Serve immediately.

How to Reheat and Serve:

• Reheat the spätzle in a pan with butter until warmed through.
• Add cheese and let it melt, then allow it to crisp up slightly in the pan.
• Top with reheated onions and fresh chives.