John Myers
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Cheese Spaetzle with Butter on Cream Sauce
The perfect cheese spaetzle with butter on cream sauce recipe with a picture and simple step-by-step instructions.
- 500 g Butter
- 1000 g Spaetzle
- 200 Milliliters Cream
- 125 Milliliters Rapeseed oil
- 500 g Processed cheese double cream setting
- 150 g Roasted onions
The beginning:
- Boil the spaetzle according to the instructions on the package, adding a pinch of salt and pouring off the water. As long as the sparrows are still hot, add the cheese and let it melt; stir if necessary.
- The sauce: Melt the butter in a separate saucepan until it is completely liquid. Then add the cream and oil, simmer briefly on medium heat and stir until a homogeneous liquid is formed.
Mixing:
- Mix the butter-cream-oil sauce with the spaetzle until the spaetzle have completely absorbed the sauce.
Serving:
- Distribute the cheese noodles with the butter-cream-oil sauce evenly on 2 plates and sprinkle the fried onions over them if desired. Good Appetite !
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