Alpine Mac'n'Cheese aka. Käsespätzle Recipe | Traditional, but not

Cut 2 brown onions into pieces.

Heat peanut oil in a pan on low heat.

Add the onions to the pan and cook them down, stirring every few minutes to prevent burning.

Cook the onions for about 45-50 minutes until soft, then transfer to a paper towel-lined plate to cool and crisp up.

Combine flour, 2 eggs, salt, and warm water in a bowl to make the spätzle dough.

Mix the ingredients with a wooden spoon, adjusting water to achieve a sticky dough consistency.

Bring a pot of salted water to a boil.

Using a spätzle maker, place the sticky dough on top and move it back and forth to drop small nuggets into the boiling water.

Cook the spätzle for 1-2 minutes, then remove with a slotted spoon, trying not to bring too much cooking water with them.

Butter a baking dish and layer the cooked spätzle with grated cheese, mixing as you go.

Use a different utensil for the spätzle if the batter is looser, adding more water to the batter if necessary.

Equipment Needed

Spice Level:

Dietary