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The Best “Mac and Cheese” is from Liechtenstein (?) – (!)

  • Total Time: 0 hours


Units Scale
  • 4 eggs
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups flour
  • 2 Tbsp butter
  • 2 onions, sliced thinly
  • 1/3 cup (heaping) shredded Gruyere
  • 1/3 cup (heaping) shredded Emmenthaler
  • 1/3 cup (heaping) shredded Fontina
  • Garnish with extra cheese, as desired
  • Serve with apple sauce


  1. Whisk together the eggs, milk, salt, pepper, and flour. Pretend it’s a flurry of snow. Eventually a thick, somewhat pasty batter will form. In this case, pasty is a good thing. It’ll make the noodles perfect in texture. Set it aside for about 30 minutes to rest and let the bumps even out.
  2. Meanwhile, cut and caramelize the two onions. I stopped when they were deep golden, but in Liechtenstein they sometimes fry them until crispy… it’s up to you!
  3. Now, shred up the cheeses.
  4. Next, bring a large pot of water to boil. Add plenty of salt to the water and reduce to a simmer, then begin the process of making the Käsknöpfle.
  5. In the past I pushed the batter through the holes of a colander (please don’t laugh at my early photography… much). They also sell special spaetzel boards – you can use one of those, too or push it through the dull side of a flat cheese grater with the back of a ladle. This last method worked very well.
  6. Once the pasta is cooked (it should only take a couple of minutes – they’ll float when ready), add it to the pan of caramelized onion with all the cheeses. You can cook and scoop (and cook and scoop some more), in batches, until the batter is all gone.
  7. Serve at once…and be sure to do it up right, with plenty of homemade apple sauce, as they do in Liechtenstein.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 624.06 kcal
  • Sugar: 6.44 g
  • Sodium: 686.19 mg
  • Fat: 21.05 g
  • Saturated Fat: 11.34 g
  • Trans Fat: 0.25 g
  • Carbohydrates: 81.74 g
  • Fiber: 3.78 g
  • Protein: 25.24 g
  • Cholesterol: 209.94 mg
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