Schwäbische Käsespätzle (German Macaroni and Cheese

• Vegetarian
• Gluten free

• Produce

  • 2 Onions, very large

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt
  • 1/2 tsp Sugar

• Dairy

  • 6 tbsp Butter
  • 12 oz Emmentaler or jarlsberg

Found on daringgourmet.com

Description

Ingredients

• 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
• ½ teaspoon salt
• ½ teaspoon sugar
• 12 ounces shredded Emmentaler or Jarlsberg (combine some Gruyere for extra flavor)
• Salt

Directions

• Preheat the oven to 400 degrees F.
• Butter a 9x13 (or a little smaller) casserole dish.
• Layer ⅓ of the Spätzle in the bottom of the dish followed by ⅓ of the cheese and ⅓ 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.