Easy Homemade German-Style Mac & Cheese (Traditional Käsespätzle) — Cozy, Comforting & Healthy Options

There’s a small wooden table in my grandma’s kitchen that still smells faintly of butter and onion, and every time I make German-style mac & cheese I swear I can smell that afternoon again. German-style mac & cheese (aka Käsespätzle) is the kind of dish that wraps you up like a warm blanket — gooey cheese, tender spätzle, and crunchy fried onions on top. It’s perfect for a weeknight family dinner, a lazy Sunday, or as a comforting side dish for holiday spreads and Oktoberfest gatherings.

This version is easy and homemade, leaning traditional but with healthy swaps you can use when you want to lighten things up. Let’s make something delicious.

🧂 Ingredients (Serves 4–6)

• 12 oz (340 g) spätzle (fresh, or dried spätzle/pasta)
• 2 tbsp butter for the spätzle + 2 tbsp butter for frying onions
• 2 large yellow onions, thinly sliced
• 8 oz (225 g) Emmental cheese, grated
• 6 oz (170 g) Gruyère (or Bergkäse), grated
• 1 cup (240 ml) heavy cream (or half-and-half)
• 1/2 cup (120 ml) milk (or unsweetened plant milk for vegan)
• 1 tsp Dijon mustard
• 1/4 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• 1 cup crispy fried onions (Röstzwiebeln) or homemade fried shallots
• 2 tbsp chopped chives or parsley (optional, for garnish)

Optional (for richness and tradition): 2 eggs, lightly beaten — fold in off heat for extra creaminess.

Nutrition-conscious swaps listed below in Tips & Variations.

👩‍🍳 Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch (or similar) baking dish.
2. Bring a large pot of salted water to a boil. Cook spätzle according to package instructions: fresh spätzle 2–4 minutes, dried 8–10 minutes. Drain and toss with 2 tbsp butter.
3. Meanwhile, melt 2 tbsp butter in a large skillet over medium heat. Add sliced onions and a pinch of salt; cook, stirring occasionally, until deeply golden and caramelized, 15–20 minutes. Reduce heat if they brown too fast.
4. In a saucepan, combine cream and milk over low heat. Stir in Dijon, nutmeg, salt and pepper. Warm until just simmering, about 3–4 minutes. Do not boil.
5. Remove saucepan from heat and add grated Emmental and Gruyère a handful at a time, stirring until smooth and melted — about 2–3 minutes. If using eggs for extra silkiness, temper them: whisk a few tablespoons of hot cream into beaten eggs, then stir the egg mixture into the sauce off heat.
6. Toss the cooked spätzle with the cheese sauce until evenly coated. Taste and adjust salt/pepper.
7. Layer half the spätzle-cheese mix into the prepared baking dish. Sprinkle half the caramelized onions and a little more cheese. Add the remaining spätzle and top with remaining onions and extra cheese.
8. Bake at 350°F (175°C) for 15–20 minutes, until cheese is melted and edges are bubbling. For a golden top, broil 1–2 minutes — watch closely.
9. Remove from oven, let rest 5 minutes, then sprinkle with crispy fried onions and chopped chives. Serve hot.

Quick stovetop option: skip the oven and serve immediately after tossing spätzle with the cheese sauce, topping with caramelized and crispy onions.

Total time: ~45–60 minutes (depends on caramelizing onions).

💡 Tips & Variations

• Gluten-free: use gluten-free spätzle or your favorite GF short pasta (penne, cavatappi).
• Low-carb: swap spätzle for roasted cauliflower florets or cooked riced cauliflower. Gently fold in cheese sauce and finish under broiler for texture.
• Vegetarian (traditional): this recipe is already vegetarian. Use vegetarian-friendly cheeses (no animal rennet) if needed.
• Vegan: use plant-based spätzle or pasta, replace cream with unsweetened soy or oat cream, and use a good melty vegan cheese (or a cashew-based sauce). Fry onions in olive oil.
• Lower-fat/healthier: replace heavy cream with 50/50 Greek yogurt + milk (stir into warm sauce off heat), and use reduced-fat cheeses. Add a handful of steamed spinach or sautéed mushrooms for fiber.
• Extra cheesy & traditional: fold in a mix of regional Alpine cheeses like Bergkäse or sharp Appenzeller for depth.
• Make-ahead & storage: refrigerate leftovers in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes, or microwave in short bursts. Freeze in portions for up to 1 month; thaw overnight before reheating. Textures slightly change after freezing.
• Crispy onions: store-bought Röstzwiebeln are quick and authentic-tasting; to make homemade, thinly slice shallots, toss in flour, and fry in oil until golden. Drain on paper towels.

🩺 Health & Lifestyle Tie-in
Cheese and spätzle deliver comfort and nutrition: eggs and cheese provide high-quality protein and calcium, and with mindful ingredient swaps you can lower saturated fat and carbs. Choosing whole-grain or vegetable pasta options boosts fiber and keeps you full longer — small changes that help your heart and wallet. Eating nourishing homemade food like this regularly can reduce reliance on processed meals and, over time, contribute to better health outcomes and potentially lower healthcare costs.

If you’re tracking calories, a single serving (traditional) will be richer — aim for smaller portions paired with a big green salad or roasted vegetables to balance the meal.

❤️ Conclusion
If you make this easy, traditional, homemade German-style mac & cheese, please tell me how it turned out — leave a comment or tag me in a photo. I love seeing your cozy kitchen moments and any creative twists you try. Happy cooking and enjoy that first gooey, crispy-belled bite!

#fblifestyle

German-Style Mac & Cheese

A warm and comforting dish of gooey cheese and tender spätzle, topped with crispy onions. Perfect for family dinners or holiday gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Comfort Food, Main Course

Cuisine: German

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 12 oz spätzle (fresh, or dried)
• 4 tbsp butter 2 tbsp for spätzle + 2 tbsp for frying onions
• 2 large yellow onions, thinly sliced
• 8 oz Emmental cheese, grated
• 6 oz Gruyère (or Bergkäse), grated
• 1 cup heavy cream (or half-and-half)
• 1/2 cup milk (or unsweetened plant milk) for vegan option
• 1 tsp Dijon mustard
• 1/4 tsp freshly grated nutmeg
• 1 cup crispy fried onions (Röstzwiebeln) or homemade fried shallots
• 2 tbsp chopped chives or parsley optional, for garnish
• 2 large eggs, lightly beaten optional, fold in off heat for extra creaminess

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch (or similar) baking dish.
2. Bring a large pot of salted water to a boil. Cook spätzle according to package instructions: fresh spätzle 2–4 minutes, dried 8–10 minutes. Drain and toss with 2 tbsp butter.

Cooking

1. Melt 2 tbsp butter in a large skillet over medium heat. Add sliced onions and a pinch of salt; cook, stirring occasionally, until deeply golden and caramelized, 15–20 minutes. Reduce heat if they brown too fast.
2. In a saucepan, combine cream and milk over low heat. Stir in Dijon, nutmeg, salt, and pepper. Warm until just simmering, about 3–4 minutes. Do not boil.
3. Remove saucepan from heat and add grated Emmental and Gruyère a handful at a time, stirring until smooth and melted — about 2–3 minutes. If using eggs for extra silkiness, temper them: whisk a few tablespoons of hot cream into beaten eggs, then stir the egg mixture into the sauce off heat.
4. Toss the cooked spätzle with the cheese sauce until evenly coated. Taste and adjust salt/pepper.
5. Layer half the spätzle-cheese mix into the prepared baking dish. Sprinkle half the caramelized onions and a little more cheese. Add the remaining spätzle and top with remaining onions and extra cheese.
6. Bake at 350°F (175°C) for 15–20 minutes, until cheese is melted and edges are bubbling. For a golden top, broil 1–2 minutes — watch closely.
7. Remove from oven, let rest 5 minutes, then sprinkle with crispy fried onions and chopped chives. Serve hot.

Quick Stovetop Option

1. Skip the oven and serve immediately after tossing spätzle with the cheese sauce, topping with caramelized and crispy onions.

Notes

Gluten-free: use gluten-free spätzle or your favorite GF short pasta. Low-carb: replace spätzle with roasted cauliflower florets. Vegetarian: use vegetarian-friendly cheeses if needed. Vegan: substitute cream and cheese. Store leftovers in an airtight container for 3–4 days.