Spaetzle – German Mac & Cheese

Last year when my sister-in-law was visiting the U.S., we met her in Milwaukee. After an afternoon visiting the stunning Calatrava Art Museum we went to Karl Ratzsch’s restaurant for dinner.

She and I ordered the spaetzle. It was amazing. Creamy, savory, with a hint of nutmeg. Surely this couldn’t be too hard to make? When we got home I checked to see how difficult it was to make spaetzel. It’s surprisingly easy. It’s fast food. About 10 minutes from the start of mixing the batter to enjoying it.

Here’s the recipe –

1 cup flour, 1/3 cup to 1/2 cup water or milk, 1 egg, 1 tsp salt, pinch of nutmeg (or substitute with cayenne or curry). That’s it. Whisk until blended.

Place a colander over a pot of boiling water. Put half the batter into the colander and use a spatula to push the batter through the holes. Repeat with remaining batter.

By now the spaetzle has floated to the top of the pot. That’s how you know it’s done. Drain and top with butter, cheddar cheese or gravy. Creamy, cheesy, delicious. German mac & cheese. Mm mmm. Add a glass of crisp, chilled, white wine.

You can watch how easy it is by watching this college-aged kid here. You don’t even have to understand the language!

You may also like Winter Comfort Food and Ultimate Banana Bread.