Austrian Macaroni and Cheese

Austrian Macaroni And Cheese Recipe

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Lynn Clay


This is added for Culinary Quest 4.


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20 Min
15 Min
Stove Top


  • 1 c
  • 2 Tbsp
  • 5
  • 1
    egg yolk
  • pinch
  • ·
    water as needed(no more than 3 tablespoons)
  • 2 Tbsp
  • 3/4 c
    grated cheese ( emmenthaler or gruyere
  • 6 Tbsp
  • 2 medium
    sweet onions

How to Make Austrian Macaroni and Cheese


  1. Start with combining flour, eggs and a good-sized pinch of salt. Blend well and add water if necessary, spoon by spoon.
  2. The dough should not be runny, but soft enough to gradually follow gravitation. Then set aside and allow the dough to rest for 20 to 30 minutes.
  3. Meanwhile heat the butter in a frying pan over low to medium heat, add onions, and let them slowly gain a golden brown colour. Don't let them get too dark, as they tend to become bitter. Drain on a paper towel and then set aside.
  4. Bring a large pot of water briefly to a boil, add a pinch of salt and then reduce heat. The water should simmer throughout the whole process
  5. Cut and shape the spaetzle by hand. Cook the spaetzle for about 2-3 minutes until they float back to the surface, then remove them.  
  6. When done, drain the water, melt 1-2 tbsp of butter and return the spaetzle to the pot. Shake the pot a few times to evenly distribute the butter, then add the grated cheese and mix well.  
    Now simply add the browned onions and chopped chives on top and serve.

Printable Recipe Card

About Austrian Macaroni and Cheese

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Hungarian

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