#4 layer mac and cheese dishes how to

Either use purchased noodles for this or make your own Spätzle from scratch.Try this with Jarlsberg cheese or Swiss cheese or a combination of the two.Bake, uncovered, about 20 to 30 minutes, or until bubbly and golden brown on top.Begin by layering with ½ of the cooked Spätzle, season with salt and pepper, and sprinkle with ½ of the cheese. Add onion slices to the melted butter and sauté until tender and lightly browned, about 5 to 10 minutes.Heat the 2 tablespoons of butter (or oil) in a large skillet over medium heat.3 - 4 cups cooked Spätzle (12 ounces dry Spätzle).

#4 layer mac and cheese dishes how to

Drain and proceed with recipe.Ĭheck out Oma's homemade German Spaetzle recipe for more detailed instructions and other tips and tricks on how to make you own noodles. To thaw, place frozen Spaetzle in hot water. You can now proceed and make this delicious cheese recipe right away, or you can store your fresh Spätzle in an airtight container in the fridge for 2 or 3 days, or even freeze it, and make this Kaesespaetzle recipe at a later date. Remove them with a slotted spoon to a colander to drain excess water. They are done cooking once the Spätzle rise to the surface of the water. Then, push the dough through a Spaetzle maker directly into a large pot of salted boiling water. Then gradually add just enough water to make a smooth, light, and firm pasta dough. Start by mixing some all-purpose flour and salt together in a large bowl. You can certainly use Spaetzle from the grocery store to make this Kaesespaetzle recipe, but making your own Spätzle from scratch is quite easy, especially once you get the hang of it. Not what I would have considered myself, but seeing that is how they serve it in Germany, I had to give it a try.Ī meat sauce on the side, if you really think you need a side. The end result, though, are German noodles that are so delicious!Ĭovering the top of the Cheese Spaetzle with caramelized onions is the icing on the cake. That's because there are so many different ways of making them, resulting in noodles that are either long and skinny, or short and fat. Spätzle can have all sorts of random shapes and sizes. Look at this deliciousness that Hilde Lumm, one of our German Foodie Fans, made. Learn a little bit about me, Lydia, and my kitchen adventures with Oma! Kaese Spaetzle really is just a fancy German Mac and Cheese that is so comforting and even more delicious, that can be made so easy! You know it's got to be great if I say it's better than Mac & Cheese. Even the non-onion eaters will make an exception for this one! But once you taste Oma's caramelized onions mixed in with that stretchy melted cheesy goodness.YUM. I'm not always one to enjoy sliced onions in my dishes, at least not when it's super overpowering. It was tricky at first but after making it again and again, I became a pro! Especially with Oma by my side giving me little hints along the way.

Let's just say I had never seen a Spätzle press before, and I definitely underestimated the muscle it takes to push the dough through the tiny holes, especially since my dough was a bit too thick. I've made spätzle with Oma a couple of times and I remember how tough it was the first time making it. This recipe has impeccable flavor and given how much I love cheese, that just makes it even better! I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional recipes, like this cheese Spätzle!