Delicious Traditional German Cheese Noodles

Prep Time 20 minutes
Cook Time 20 minutes

Traditional German Cheese Noodles are the perfect Mac and Cheese. The noodles are soft and buttery combined with strong-flavor cheeses and cream for the perfect texture. Fried onions on the top complete the dish perfectly.

I will be honest with you, traditional German cheese noodles won’t be the easiest dish to make. Making Spätzle can be a little difficult because the Dough is very sticky. But if you are like me, you like challenges, and trust me, there is nothing about this recipe that can go wrong. I hope I gave you a little bit of courage to try it.

Tools I recommend for this recipe

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Fissler Profi-Collection Pots

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Rösle Spätzlehobel

For this recipe, the most important thing that we will need is Spätzlehobel. Spätzlehobel makes the recipe much easier, so if you can borrow it from somewhere, it will be time-saving.

speatzle hobel

The word Spätzle is a plural form of “Spatz” which means “sparrow”. The geographic origin of “little sparrows” is not known – the first time they were mentioned in 1725. Today they are considered a Swabian specialty. In Allgäu (a region at the Swabian-Bavarian border) they prepared it with different kinds of cheeses from the Alps. I have eaten many German cheese noodles and for me, the best recipe includes German Bergkäse,  Remoudou, and Edam cheese. If you don’t like such strong flavors you can use any cheese you like.

German Cheese Noodles Recipe
German Cheese Noodles

I don’t remember when was the first time when I have eaten Spätzle, but I do remember this one time when my husband cook them for me and I didn’t want to eat anything else for a week. This recipe is how he makes it – and trust me – he is the best at it.

German Cheese Noodles Recipe


5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine German
Servings 8 people



  • 300 g flour
  • 100 ml milk
  • 3 eggs
  • 1 pinch salt
  • 25 g butter melted


  • 10 g butter for frying
  • 1 onion chopped
  • 60 g Edam Cheese or any mild cheese
  • 40 g Remoudou Limburger, or any Herve cheese
  • 100 g Bergkäse or Gruyere
  • 200 ml cream optional, you can use milk to create an extra creamy texture


  • 4 tbsp fried onions


Prepare the dough

  • The easiest way to make the dough for German Cheese Noodles is to use a kneading machine. Spätzle dough is rather sticky and will stick to your fingers otherwise. So take the large bowl from your kneading machine and mix together flour, milk, and eggs until smooth.
    speatzle dough 2
  • Add one pinch of salt and melted butter and mix the whole thing again. I mix them around 5 minutes to make sure they are all combined.
    speatzle butter

Make German Noodles

  • Take a large pot (I am using 5,5 l pot because is very large and my Spätzlehobel fits on the top of it well) and pour at least 3 l water in it. Add salt and bring the water to a boil.
    speatzle hobel on pot
  • Put an empty mixing bowl right next to the pot with boiling water. There you will place your dumplings as soon as they are ready.
  • Before placing the dough in the Spätzlehobel remember that the dough is very sticky and this is the most challenging part for me. For this task, I recommend using a dough scraper.
    speatzle cook
  • Cook until they rise to the surface (it takes 1-2 minutes). Drain well by using skimmer spoon and place them into the second bowl.
    speatzle drain
  • From this amount of dough you will need to repeat this process 4-5 times, depending on how much dough you can use at once in your Spätzlehobel.
    speatzle hebel
  • If you would like to freeze them, now is the time to set them aside. It's better to freeze German Spätzle without the cheese sauce.

Make Cheese Spätzle

  • Take a large pan, melt the butter and fry the onion until translucent on the medium heat.
  • Grate the cheese and mix them together. If you don't like strong-tasting cheeses you can make your German Cheese Noodles with any cheese you like. This recipe comes from Allgäu, so some of the cheeses I use come from the German Alps.
  • Add cooked Spätzle and wait until they turn golden brown. Lower the heat, add cream and cheese and sauté for another 3-4 minutes.


  • Serve immediately with fried onion on the top.



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Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running. 



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