Käsespätzle is Austria's ultimate comfort food — soft egg noodles smothered in melted cheese and topped with crispy onions. A hearty vegetarian dinner the whole family will love.
I can’t say that I’ve never had Austrian food before, because actually I have! I’ve got a recipe for a Classic Wiener Schnitzel here on the blog. That dish was simply refreshing, served with a German style cucumber salad, Gurkensalat! I actually have had Käsespätzle at a restaurant before, which is what inspired me to try making it myself. It was at a fine dining restaurant nearby, and it was paired with some roast chicken. That being said, I’ve not delved much into the world of Austrian cuisine, and I always like to try making food from a new cuisine every month! If Austria is a destination unseen by you, then you definitely need to try this Austrian style mac and cheese though as part of your Live to Cook one-month challenge! Sign up to my email newsletter to get started on your cooking journey today, plus all of my recipes will be sent straight to your inbox!
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!
What is Käsespätzle?▼
Also known as Käsknöpfle, this is a cheese noodle dish that comes from Liechtenstein and neighboring regions of Western Austria and Germany. It features homemade pasta, caramelized onions, and cheesy goodness, which is why it’s a favorite of Austrian comfort food! It is translates to Kä-se, which is cheese, and spätzle, which are the noodles.
What is this Käsespätzle Recipe made of?▼
There are three main components of this Austrian pasta recipe:
The spätzle - the egg noodles you’ll be making from scratch
Caramelized onions - these add some sweetness to balance out the strong cheese
The cheese - Rich and strong and contributes to the flavor and creaminess of the dish!
Is Käsespätzle similar to mac and cheese?▼
Yes, it is! However, the pasta shape is different. Instead of using elbow macaroni, we’re making spätzle, a Central European pasta variety. Unlike elbow macaroni, spätzle is made with egg and flour instead of durum wheat semolina. Spätzle are like little chewy and soft dumplings, unlike the “al dente” (to the tooth) texture that elbow macaroni has. Furthermore, you use a tool called a “spätzle maker” to form the little noodles. Don’t worry if you don’t have this tool though!
In addition, this dish is different from mac and cheese because a key characteristic is the caramelized onions, which isn’t really found in an American mac and cheese.
On the other hand, something that I’m doing here to make it more similar to a mac and cheese that isn’t quite authentic to the traditional recipe is that we’ll be forming a crust on the cheese. This is totally optional, but in my opinion the crust on top adds another layer of flavor to this special dish!
How do you pronounce Käsespätzle?▼
You can listen to the recipe video to hear how to say it, but I’ll admit I think I didn’t say it quite perfectly! From my research, the pronunciation is KAY-zuh-spetz-lah. I’ve been informed online that the “ä” is like “bear.”
What does Käsespätzle taste like?▼
It’s really an incredible pasta dish! We’ve got so many dimensions of flavor here, coming from the sweetness of caramelized onions, the springy and chewy soft spätzle, gooey and melty strong alpine cheese, and some freshness from chopped chives.
What kind of cheese is in Käsespätzle?▼
Traditionally, a cheese called Bergkäse is used for this dish. This alpine cheese is melty and strong, and it literally translates to “Mountain Cheese.” Now, if you’re not in central Europe like myself, then this is probably near impossible to find! I’ll be substituting with Gruyère here, but if you want even more richness, then you can do a 50/50 mix of Gruyère and Emmental.
What is the best drink with Käsespätzle?▼
Because this is a heavy dish that can be hard to digest, to assist with this, a shot of Schnapps is typically paired with this Austrian mac and cheese!
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.
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.
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.
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.
Can You Make Käsespätzle in Advance?▼
There are some components that would work great when prepped in advance. While it’s not recommended to make the whole dish in advance, a number of these components if prepared ahead of time can make assembling the Käsespätzle much faster on the day of.
Spätzle: Cook the noodles, cool them, and store in an airtight container in the fridge for up to 2 days. If the spätzle stick together in the fridge, just loosen them with a splash of water or butter while reheating.
Caramelized onions: Fully cook and refrigerate for up to 3–4 days.
What to avoid doing ahead:▼
Don’t fully assemble with cheese and finish the dish in advance—the texture can become heavy and lose that signature crispy crust.
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.
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Käsespätzle Recipe - Austrian Mac and Cheese
Käsespätzle is Austria's ultimate comfort food — soft egg noodles smothered in melted cheese and topped with crispy onions. A hearty vegetarian dinner the whole family will love.
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.
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.
2
Let the batter rest for 10–15 minutes.
Let the batter rest for 10–15 minutes.
Caramelize the Onions
1
Heat 1 tbsp butter in a pan over medium heat. Add sliced onions and a generous pinch of salt.
Heat 1 tbsp butter in a pan over medium heat. Add sliced onions and a generous pinch of salt.
2
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.
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.
3
Set aside.
Set aside.
Cook the Spätzle
1
Bring a large pot of water to a rolling boil. Add 1–2 tbsp salt.
Bring a large pot of water to a rolling boil. Add 1–2 tbsp salt.
2
Using a spätzle maker or colander, press the batter into the boiling water. The dough should fall through easily.
Using a spätzle maker or colander, press the batter into the boiling water. The dough should fall through easily.
3
Cook for 1–2 minutes, until the spätzle float. Remove with a slotted spoon and transfer to a bowl.
Cook for 1–2 minutes, until the spätzle float. Remove with a slotted spoon and transfer to a bowl.
4
Repeat with remaining batter.
Repeat with remaining batter.
Assemble & Finish
1
Heat a pan over medium heat and add remaining butter. Add the cooked spätzle and toss to coat.
Heat a pan over medium heat and add remaining butter. Add the cooked spätzle and toss to coat.
2
Add the cheese, season with pepper, and gently fold until melted.
Add the cheese, season with pepper, and gently fold until melted.
3
Let the mixture sit undisturbed so a golden crust forms on the bottom.
Let the mixture sit undisturbed so a golden crust forms on the bottom.
4
Flip or plate crust-side up, then top with caramelized onions, fresh chives and ground pepper.
Flip or plate crust-side up, then top with caramelized onions, fresh chives and ground pepper.
5
Serve immediately.
Serve immediately.
Nutrition per serving
887
Calories
41g
Protein
80g
Carbs
44g
Fat
3g
Fiber
6g
Sugar
2789mg
Sodium
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Recipe history
April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
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