Schwäbische Käsespätzle (German Macaroni and Cheese)
Ingredients
- 1 batch Homemade German Spätzle (can be made in advance and refrigerated until ready use, then let warm to room temperature before baking). Can also use a large bag of store-bought, but homemade strongly recommended.
- 6 tbs butter
- 2 very large onions chopped
- 1/2 tsp salt
- 1/2 tsp sugar
- 12 oz Emmenthaler or Jarlsberg, shredded (combine some Gruyere for extra flavor)
- salt
Instructions
- Preheat the oven to 400 degrees F. Butter a 9x13 (or a little smaller) casserole dish. Layer ⅓ of the Spätzle in the bottom of the dish followed by ⅓ of the cheese and ⅓ of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
- Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy. Serve immediately. Makes great leftovers.
Notes
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