What do you do when you are are out of elbow macaroni and your husband is craving mac and cheese? Well, if you are in our household you look in the cabinet and see half a bag of spaetzle left over from the other night. The wheels are turning in my head over the possibilities. I’m sure a lot of German grandmother’s rolled over in their grave when I served this dish of cheesy deliciousness.
RECIPE: Spaetzle and Cheese
Makes 3 Servings
4 oz Cheddar Cheese
4 oz Mozzarella
1/2 bag Spaetzle
1 can Peas
Peaches (For a side)
1) In a pot, bring a pot of water to a boil with a sprinkle of salt.
2) In a cast iron pan, begin melting butter. I threw a chunk in but it was probably about a 4 tablespoons, maybe a bit less.
3) Stir about 2 wooden spoon scoops of flour into the butter stirring over low heat until smooth.
4) Add a heavy pour of milk to the flour and butter mixture, stirring constantly.
5) Cook spaetzle in the boiling water as directed on the bag, about 15 minutes.
6) Shred the mozzarella cheese and cheddar cheese.
7) Season the milk mixture with a bit of dill and any other seasoning you like.
8) Begin stirring the cheese slowly into the milk and butter mixture. If it gets a little too thick, add a bit more milk. It will form a nice smooth delicious cream sauce.
9) Drain and rinse a can of peas. You need that serving of vegetables with dinner.
10) Stir the peas into the cheese sauce carefully. You want the peas to warm and be coated in cheese, not mushed and split.
11) Drain the spaetzle and return to its pot. Remove from heat and pour in the cheese and pea mixture. Stir until evenly coated.
12) Serve immediately with a side of canned peaches (or fresh if you have them!)
The sauce is thick enough to stick to the noodles while thin enough to give even coverage. The dill with the mixed cheese make it taste better than any boxed mac and cheese. Please note, the leftovers reheat beautifully (if you have any)!