Kaesespaetzle aka Cheese and Spaetzle aka German Mac and Cheese
Who doesn't love cheese and starch? This one is macaroni and cheese, German style. Spaetzle are little tiny boiled wheat dumplings. Kaese means cheese in German. This is German macaroni and cheese.
I used to pick up a package of Maggi spice mix where I added Spaetzle and cheese at the end for this side dish but it's become harder and harder to find. To add insult to injury, it's harder and harder to find Spaetzle too. I had to pick up this weeknight's supply at the German market. I'm writing this Rezept to track what I did. I will update with further edits.
This needs to start the night before with carmelized onion
1 tbs butter
1 medium chopped onion
Cook both over low to medium low heat until dark brown. Do not saute. This is a waiting game and you will be rewarded with sweet, yummy onions if you are willing to try.
When you are ready to make Kaesespaetzle you need-(metric system incoming!!)
250 g dry Spaetzle
100 g shredded cheese (traditionally Emmentaler or Gryuere but I also use some Monterrey Jack or Havarti for a less stronger taste for the little ones)
1 tbs butter (not metric)
some onion powder, salt and pepper (not metric and not measured)
Cook and drain the Spaetzle according to the directions.
Add the butter, cheese, salt, pepper, onion powder and onions from last night and cook over really low heat, just enough to melt the cheese and serve.
I used to pick up a package of Maggi spice mix where I added Spaetzle and cheese at the end for this side dish but it's become harder and harder to find. To add insult to injury, it's harder and harder to find Spaetzle too. I had to pick up this weeknight's supply at the German market. I'm writing this Rezept to track what I did. I will update with further edits.
This needs to start the night before with carmelized onion
1 tbs butter
1 medium chopped onion
Cook both over low to medium low heat until dark brown. Do not saute. This is a waiting game and you will be rewarded with sweet, yummy onions if you are willing to try.
When you are ready to make Kaesespaetzle you need-(metric system incoming!!)
250 g dry Spaetzle
100 g shredded cheese (traditionally Emmentaler or Gryuere but I also use some Monterrey Jack or Havarti for a less stronger taste for the little ones)
1 tbs butter (not metric)
some onion powder, salt and pepper (not metric and not measured)
Cook and drain the Spaetzle according to the directions.
Add the butter, cheese, salt, pepper, onion powder and onions from last night and cook over really low heat, just enough to melt the cheese and serve.
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