Mushroom Spaetzle in Creamy Cheese Sauce

Mushroom spaetzle in creamy cheese sauce

This dish is like German mac 'n cheese. Like mac 'n cheese, it's super easy to make and great for a weeknight dinner entree. This recipe makes extra, so there's more to enjoy for lunch the next day.


All Ingredients

4 cloves (17g) garlic, minced
3 cups (254g) onion, diced 3 minutes
4 cups (254g) button mushroom, sliced 5 minutes
4 tbsps (56g) butter
½ tsp (3g) white pepper
¼ tsp (2g) clove, ground
2 tbsps (28g) white roux
2 cups (480g) milk
2 cups (281g) spaetzle, dry
1 ½ tsps (5g) salt
2 cups (116g) Comte cheese, shredded 3 minutes


  1. Bring a large pot of water to boil. 10 minutes
  2. Add the spaetzle to the boiling water and cook for 12-13 minutes or until tender. 13 minutes
  3. While the spaetzle is cooking, melt the butter and saute the garlic and onions on medium heat for about 5 minutes or until the onions become translucent. 5 minutes
  4. Add the mushroom, salt, and spices and cook until the mushrooms are soft and has released liquid, about 10 minutes. Stir occasionally. 10 minutes
  5. While the mushrooms are cooking, drain the spaetzle in a colander and set aside. 1 minute
  6. Add the white roux to the mushrooms and onions and stir until it becomes a thick, paste-like consistency. 1 minute
  7. Gradually add the milk to the mushrooms and onions, stirring constantly. The final consistency should be a smooth and creamy mushroom onion sauce. 5 minutes
  8. Add the spaetzle to the sauce and stir and cook for a couple of minutes to reheat the spaetzle. 3 minutes
  9. Stir in the shredded cheese and serve immediately while hot. 1 minute
Mushroom spaetzle in creamy cheese sauce ndata