Baked Spaetzle with Beer Cheese


Side Dish
Baked Spaetzle with Beer Cheese

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    This traditional cheesy-spaetzle (German pasta) dish can be served as a main or a side. To serve as a main dish, simply double up on the servings.


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    Servings and Ingredients

    Serves 12
    2 (10.5) pkgs. Maggi spaetzle German dumplings
    Beer Cheese Sauce
    2 tbsp. Hy-Vee unsalted butter
    2 tbsp. Hy-Vee all-purpose flour
    ½ c. white onion, finely chopped or grated
    1 clove(s) garlic, minced
    1 c. wheat beer, such as hefeweizen
    1 c. Hy-Vee heavy whipping cream
    2 c. Kraft finely shredded Colby Jack cheese
    ½ c. aged gouda, such as Beemster, finely shredded
    2 dash(es) Frank's hot sauce
    Hy-Vee salt, to taste
    Hy-Vee freshly ground black pepper, to taste
    ¾ c. Hy-Vee plain panko bread crumbs
    2 tbsp. fresh chives, finely chopped
    ½ c. Asiago cheese, grated
    ¼ c. aged Gouda cheese, such as Beemster, finely shredded

    Things To Grab

    • Large stockpot
    • Colander
    • Large saucepan
    • Whisk
    • 2-quart baking dish


    1. Preheat oven to 375 degrees. Prepare spaetzle according to package directions.

      Hyvee Culinary Expert Tip
      The trick to making perfectly cooked spaetzle in this recipe is under cooking the spaetzle in the boiling water because it will finish baking in the oven.
      HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality
    2. Make Beer Cheese Sauce: In a large saucepan over medium heat, melt butter. Whisk in flour. Cook, whisking constantly, about 30 seconds or until flour smells nutty. Stir in garlic and onions. Whisk in beer and bring to a boil; add cream. Whisking constantly, bring back to boiling. Gradually add aged Gouda and Colby Jack cheeses, whisking constantly until cheese has melted. Season with salt and pepper; remove from heat.

    3. Mix prepared spaetzle into cheese mixture. Pour into a 2-quart baking dish and sprinkle with chives.

    4. Make Topping: Mix together panko bread crumbs, chives, Asiago cheese, and aged Gouda. Sprinkle topping over spaetzle. Bake until topping is lightly toasted and cheese is bubbling, about 30 minutes.

    Nutrition facts


    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 95mg
    • Sodium: 440mg
    • Total Carbohydrates: 45g
    • Protein: 14g

    Daily Values

    Iron 6%
    Calcium 20%
    Vitamin D 0%
    Potassium 2%