Spätzle ‘n’ Cheese

Mac ‘n’ cheese was yesterday! We got some creamy hearty spätzle ‘n’ cheese. The secret to this simple, easy, and delicious cheesy lie in lots of cheese, and a touch of spice. And of course spätzle!

Ingredients

Ingredients
Servings:
Spätzle ‘N’ Cheese
g
Spätzle
Yellow Onion
g
All-Purpose Flour
ml
Vegetable Broth
g
Heavy Cream
g
Butter
tbsp
Olive Oil
g
Mozzarella Cheese
grated
g
Fontina Cheese
grated
g
Cheddar Cheese
grated
tsp
Ground Nutmeg
Salt & Pepper to taste
Sprigs of Fresh Thyme
Pretzel Pieces
Pretzels
tbsp
Honey Mustard
tbsp
Olive Oil
tsp
Garlic Powder
tsp
Kosher Salt

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. For the topping, mix the olive oil in a bowl with salt, garlic powder and honey mustard. Break the pretzels into ca. 2-3 cm sized pieces and mix with the olive oil-mustard mixture. Spread the pretzel pieces on the baking tray and bake in the oven for about 20 minutes until crispy and golden brown.
  3. Peel and finely chop the onion. In the pan, melt the butter and olive oil. Once warm, add the chopped onion and cook for around 1-2 minutes, until soft and translucent.
  4. Stir in the flour and add the vegetable broth. Pour in cream and bring everything to a boil. Season with salt, pepper and nutmeg. Remove the pot from the heat and stir in the grated mozzarella cheese and half of the cheddar cheese.
  5. Mix the spätzle with the sauce, till evenly coated and pour into an oven-proof casserole dish. Sprinkle with the remaining cheese and spread the herbs over it. Bake for ca. 20 minutes in the oven, until golden brown.
  6. Sprinkle Spätzle ‘n’ Cheese with Pretzel and serve.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. For the topping, mix the olive oil in a bowl with salt, garlic powder and honey mustard. Break the pretzels into ca. 2-3 cm sized pieces and mix with the olive oil-mustard mixture. Spread the pretzel pieces on the baking tray and bake in the oven for about 20 minutes until crispy and golden brown.
  3. Peel and finely chop the onion. In the pan, melt the butter and olive oil. Once warm, add the chopped onion and cook for around 1-2 minutes, until soft and translucent.
  4. Stir in the flour and add the vegetable broth. Pour in cream and bring everything to a boil. Season with salt, pepper and nutmeg. Remove the pot from the heat and stir in the grated mozzarella cheese and half of the cheddar cheese.
  5. Mix the spätzle with the sauce, till evenly coated and pour into an oven-proof casserole dish. Sprinkle with the remaining cheese and spread the herbs over it. Bake for ca. 20 minutes in the oven, until golden brown.
  6. Sprinkle Spätzle ‘n’ Cheese with Pretzel and serve.

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