How to make cheese spaetzle: the best tricks for the cheesy classic

In America they are called Mac and Cheese and in Switzerland Chässpätzli – the cheese spaetzle. Cheese spaetzle goes well with autumnal dishes and is particularly popular in the cooler days of fall. Similar to pumpkin risotto, for example, cheese spaetzle embodies the cosiness of autumn. The tender spaetzle in combination with fresh fried onions and the strong, melt-in-the-mouth cheese are a special classic in themselves – but the spaetzle can still be refined by adding bacon or mushrooms.