This recipe makes tiny cheese dumplings called spaetzle in German. It's kind of a German version of macaroni and cheese.
I usually do not give out 5 stars, however, this recipe deserves it - as far as spaetzle goes. I spent 6 months in Germany last year and personally, could live without spaetzle. This recipe however is better than any I had in Germany or Austria. I did crisp up some bacon and added the onions to get them nice and caramelized. I sauteed the spaetzle in the bacon and onion mixture before adding the cheese. It really was good! My husband loved it (he grew up in Germany eating tons of spaetzle) as did everybody else, including the kids. Thanks for the recipe - am making again tonight for an Oktoberfest dinner party! - 30 Sep 2007 (Review from Allrecipes USA and Canada)
This is to die for! Mix everything and put in a zip lock bag. Cut a small hole on a corner and dispense and cut with a kitchen scissors. This is sooooo....good with Sauerbraten I here on this site. Thank you so much for a taste of Bavaria! - 28 Dec 2008 (Review from Allrecipes USA and Canada)
To the reviewer below this, Emmenthaler is Swiss cheese. Just use whatever swiss the grocery store has and it will turn out fine. I was a foreign exchange student in Austria a few years ago and love Kaese Spaetzle! We have it for dinner often. I use a different Spaetzle recipe that has more milk and fewer eggs, but the procedure with the onions and cheese is just like how I do it. - 17 Dec 2007 (Review from Allrecipes USA and Canada)