Side Pannel
German Mac and Cheese
German Mac and Cheese
- Recipe Submitted by maryjosh on 03/05/2019
Ingredients List
- 1 batch Homemade German Spätzle can be made in advance and refrigerated until ready use, then let warm to room temperature before baking. Can also use a large bag of store-bought, but homemade strongly recommended.
- 6 tablespoons butter
- 2 very large onions chopped
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 12 ounces shredded Emmentaler or Jarlsberg (Swiss-like from Norway, mild) (you can also add some Gruyere for extra flavor)
- Salt
Directions
Preheat the oven to 400 degrees F.
Butter a 9x13 (or a little smaller) casserole dish.
Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
Serve immediately.
Makes great leftovers.
Butter a 9x13 (or a little smaller) casserole dish.
Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
Serve immediately.
Makes great leftovers.
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