Kasespatzle – Austrian Mac & Cheese

Serves 4
45 minutes
Lunch
Austrian

Kasespatzle – Austrian Mac & Cheese

Austrian ski food doesn’t get much naughtier than Kasespatzle, the macaroni & cheese of Austria. This hearty dish tastes especially good after a walk in the crisp mountain air. Similar to the Tiroler Grostl, it’s hearty, tasty and goes perfectly with a hot chocolate. This tastes even better the next day so make sure you double up (you can freeze it, too) and enjoy it for your lunch.

Ingredients

300g plain flour
3 eggs
120ml milk
1 tsp salt
½ tsp nutmeg
200g grated alpine cheese (Emmental, Gruyère, or Bergkäse)
1 large onion, thinly sliced
2 tbsp butter
2 tbsp vegetable oil
Salt & black pepper to taste
Fresh chives, chopped (for garnish)
Crispy onions

Stage 1 - Make the dough

In a large bowl, mix the flour, eggs, milk, salt, and nutmeg until a smooth, sticky dough forms. Let it rest for 10 minutes to develop elasticity.

300g plain flour

3 eggs

120ml milk

1 tsp salt

½ tsp nutmeg

Stage 2 - Cook it

Bring a large pot of salted water to a boil. Using a spätzle maker, colander, or grater, press the dough into the water, forming small noodles. Cook for 2-3 minutes until they float to the surface. Drain and rinse with warm water.

Stage 3 - Caramelise the onions

In a frying pan, heat butter and vegetable oil over medium heat. Add the onions and cook slowly for 15-20 minutes, stirring occasionally, until deep golden brown and crispy. Remove from heat and set aside.

1 large onion, thinly sliced

2 tbsp butter

2 tbsp vegetable oil

Stage 4 - Melt the cheese

Return the spätzle to a pan over low heat. Stir in the grated cheese, letting it melt and coat the noodles evenly. Season with salt and black pepper. Once the cheese is fully melted, serve immediately, topped with crispy onions and chopped chives.

200g grated alpine cheese

Salt & black pepper to taste

Fresh chives, chopped