Y'all know we love some mac & cheese over here at Freckle & Fair, and yes, we totally call it mac & cheese even if there aren't macaroni noodles involved. Not even sorry.
So, when I was traveling in Berlin and I found a Bavarian mac & cheese-like substance at a super cute food truck, I ate it. And then my husband got food envy, ordered some and I ate his, too. And then we spotted the same dish in Austria and I was like, "OMG it's that crazy mac & cheese again" and I made sure our trip did not end before I ate it (like, I was kind of annoying about it — whoops). And then I got home and was like, "Do I want to drive 3 hours to eat this stuff again, or should I just figure it out on my own?" And then I fired up the oven.
Kässpatzen — or kässpatzle, or käsespätzle, as Germans can only agree on excessive umlauts — is spaetzle (a long German dumpling-noodle) covered in three types of onions and mountain cheese. It is hearty and rich, as basically all German recipes are. If you can get the spaetzle down, or just get creative/lazy and sub it out for pasta noodles, it's incredibly easy to make and is perfect to fill your tummy for the winter. It's that perfect combination of crowd-pleasing yet exotic that makes this Bavarian dish a winner.