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5 from 1 vote

Spätzle with Cheese Sauce (Käsespätzle)

Käsespätzle is an Austrian dish that combines spätzle and cheese sauce. The more delicious cousin of mac and cheese, this Cheese Spaetzle is topped with onions and is delicious as either a side or a main dish. 
Course dinner
Cuisine austrian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 504kcal


  • 3 tbsp butter unsalted
  • 2 tbsp olive oil
  • ½ sweet onion sliced thinly
  • ½ lb Spätzle (I used Bechtle brand spätzle)
  • ¾ cup whole milk more depending on preference
  • ¼ lb (4 ounces) emmentaler cheese shredded (about 1 ¾ cups)
  • ¼ lb (4 ounces) jarlsberg cheese shredded (about 1 ½ cups)
  • lb (2.5 ounces) gruyere cheese shredded (about ¾ cup)


  • Boil water in a large pot. Once water is boiled, add spätzle and cook for about 10-15 minutes or until cooked through. 
  • In the meantime, heat the olive oil in a pan. Once heated, add sliced onions and sautee until cooked. Alternatively, deep fry the onions in the oil if you'd like a crispier topping. 
  • Once spätzle is cooked through, drain the water and return the spätzle to the pot. 
  • Add all of the cheese to the pot and add milk a little at a time. Mix until the cheese sauce becomes creamy, adding more milk as necessary. 
  • Add most of the onions to the pot and combine into spätzle mixture. Use remaining onion to top spätzle. Enjoy!


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Serving: 1serving | Calories: 504kcal | Carbohydrates: 12g | Protein: 24g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 413mg | Potassium: 235mg | Fiber: 1g | Sugar: 7g | Vitamin A: 991IU | Vitamin C: 6mg | Calcium: 732mg | Iron: 1mg