Käsespätzle (Kaesespaetzle) recipe from Brandnertal – Austria’s Alpine Mac and Cheese

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If you’ve ever dreamed of tasting the Alps on a plate, start with Käsespätzle. This cheesy noodle dish is a staple in Vorarlberg and the beloved comfort food of Brandnertal. Often called Austria’s Alpine mac and cheese, it’s rich, hearty, and best enjoyed after a hike to Lünersee or a ski day in the mountains.

Käsespätzle – Austria’s Alpine comfort food, straight from Brandnertal.

Recipe Overview

• Difficulty: Easy – Moderate

• Preparation time: 20 minutes

• Cooking time: 20 minutes

• Total time: 40 minutes

• Servings: 4

• Calories per serving: ~580 kcal

Ingredients

For the Käsespätzle (Kaesespaetzle) recipe:

• 400 g (3 ¼ cups) all-purpose flour

• 4 large eggs

• 150 ml (⅔ cup) water (sparkling for fluffier noodles)

• 1 tsp salt

  
  

For the cheese & topping:

• 250 g Vorarlberger Bergkäse (or other strong mountain cheese, grated)

• 150 g Räßkäse or Emmental (grated)

• 1 large onion, thinly sliced

• 2 tbsp butter

• Fresh chives for garnish

• Salt & pepper to taste

Instructions Käsespätzle (Kaesespaetzle) recipe

1. Prepare the dough

   Mix flour, salt, eggs, and water in a bowl. Beat until smooth and elastic (about 5 minutes). The dough should be thick but pourable.

2. Cook the Spätzle

   Bring salted water to a boil. Press dough through a Spätzlehobel or colander into the water. Cook until noodles rise to the surface (2–3 minutes). Remove with a slotted spoon.

3. Caramelize the onions

   Melt butter in a pan, add onion slices, and cook slowly until golden brown and crispy.

4. Assemble the dish

   In a baking dish, layer hot Spätzle with grated cheese. Repeat until all are used. Finish with cheese on top. Bake at 180°C (350°F) for 5–7 minutes until melted.

5. Serve

   Top with caramelized onions, sprinkle chives, and season with pepper. Best enjoyed hot with a green salad or apple cider.

Nutritional Information (per serving)

• Calories: ~580 kcal

• Protein: 26 g

• Carbohydrates: 60 g

• Fat: 25 g

Local Tip from Brandnertal

In Vorarlberg, no two households agree on the perfect cheese mix. Some swear by 100% Bergkäse, others blend it with Emmental for extra creaminess. The richer the cheese, the more authentic the taste. Pair your Käsespätzle (also spelled Kaesespaetzle) with a glass of regional cider or white wine for the full alpine experience.

Why You Should Try Käsespätzle (Kaesespaetzle)

Käsespätzle is more than just food – it’s tradition. It’s what families eat together after skiing, what hikers reward themselves with in alpine huts, and what locals call soul food. Think of it as Austria’s answer to mac and cheese – but with a deeper, mountain-born flavor that keeps you warm long after the plate is empty.

👉 Tried it yourself? Share your experience in the comments!

👉 Planning a trip to Vorarlberg? Read my Brandnertal Travel Guide.

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