Spaetzel and Cheese

Creamy macaroni and cheese with your own homemade spaetzle noodles. This recipe for the noodle is so easy, you'll start making your own pasta all of the time!
Photo by Louise H.
Adapted from 12tomatoes.com

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from 12tomatoes.com

Ingredients

  • NOODLES

  • 2

    cups flour

  • 2

    eggs

  • 1

    teaspoon salt

  • 1/2

    cup of milk

  • 2

    tablespoons butter

  • 1

    pinch nutmeg

  • 1

    small white onion

  • SAUCE

  • 1

    cup whole milk

  • 1 1/2

    tablespoons flour

  • 2

    cups shredded Monterey jack cheese

  • 1/4

    teaspoon salt

  • 1/4

    garlic salt

Directions

Boil about a gallon of water in a large pot on high heat. Combine flour, eggs, salt, milk, butter, and nutmeg in a large freezer bag. Knead together ingredients while they are in the bag until dough forms. Cut a corner off of the bottom of your freezer bag so that there is a very tiny hole the thickness of your noodles. When your water begins to boil, squeeze strands of dough through the hole in your bag so that they are about 1 1/2-inches long. Repeat step 4 until all of your dough is in the boiling water. Boil noodles for two minutes. Prepare cheese sauce by heating up 1 cup of whole milk in a saucepan on medium heat. Whisk in 1 1/2 tablespoons of flour when milk begins to steam. Continue whisking for 3 minutes. Add in cheese, salt, and garlic salt to your saucepan. Stir together and remove from heat. Strain your boiled spaetzle in a colander. Transfer spaetzle to a medium pan and saute your in butter on medium heat until the noodles begin to brown. Chop your onion and sear in a separate pan in olive oil on medium heat until onion becomes crispy. Add cheese sauce into your pan of spaetzle. Cook on low heat for 1 minute.

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