Dinner · 55 min · german

Käsespätzle — Cheese Noodles

If you like all-purpose flour, you’ll love this German dinner — 55 minutes from craving to table. It is weeknight cooking that still hits your targets — 26 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 cups All-purpose flour
• 4 Eggs
• 0.5 cup Milk
• 225 g Emmental (or Swiss cheese)
• 3 Yellow onions
• 4 tbsp Butter
• 0.25 cup Fresh chives

Steps

1. Make the spätzle batter: whisk flour, eggs, milk, and salt into a thick ribbon-falling dough and rest it 15 minutes.
2. Caramelize the thinly sliced onions in butter over medium-low heat, 20 minutes, stirring patiently until they’re a deep amber. This is where the dish gets its soul — pale onions are a missed opportunity.
3. Boil the spätzle in batches through a press or colander, scooping them out 60 seconds after they float.
4. Toss the hot noodles in a buttered baking dish with the grated Emmental in layers — noodles, cheese, onions, repeat — then slide under the broiler 3 minutes until the top bubbles and browns.
5. Finish with chives and serve with a simple green salad; the acidity cuts the richness. This is Germany’s answer to mac and cheese, and it wins the argument.

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