Kasespatzle, Austrian Mac & Cheese

Course: BreakfastCuisine: SweetDifficulty: Medium
Servings

4

servings
Cooking time

30

minutes

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.

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Ingredients

  • 200 g 200 Flour

  • 100 g 100 Unsalted butter, melted

  • 200 g 200 Cheese, grated

  • 100 ml 100 Cold water

  • 1 tsp 1 Salt

  • 6 6 Large eggs

  • 2 2 Large onions, sliced

  • Parsley or chives

Directions

  • Combine flour, eggs and a good-sized pinch of salt. Blend well and add 2-3 tablespoons of water, spoon by spoon. The dough should not be runny but soft enough to gradually follow gravitation. Then set aside and allow the dough to rest for 25 minutes.
  • While you wait, on low to medium heat, melt the butter, add onions, and let them slowly gain a golden brown colour. Don't let them get too dark, as they tend to become bitter. Drain on a paper towel and then set aside.
  • Fill a large saucepan with boiling water, add a pinch of salt and then reduce heat to medium-low (simmer). You can either cut and shape the spaetzle by hand or use a spaetzle maker or do what I do and just drizzle it in, as I don't have the above. Cook the spaetzle for about 2-3 minutes until they float back to the surface, then remove them.
  • When done, drain the water, melt 1-2 tbsp of butter and return the spaetzle to the pot. Shake the pot a few times to evenly distribute the butter, then add the grated cheese and mix well.
  • Now simply add the browned onions and finish with fresh parsley or chives on top and serve.

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