Preheat oven to 375 degrees. Prepare spaetzle according to package directions.
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
|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
- Large saucepan
- 2-quart baking dish
Hyvee Culinary Expert TipThe 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.
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.
Mix prepared spaetzle into cheese mixture. Pour into a 2-quart baking dish and sprinkle with chives.
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.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 95mg
- Sodium: 440mg
- Total Carbohydrates: 45g
- Protein: 14g