Although the so-called mac n cheese is an innately American staple, other cuisines also have their own versions of it. At just 62 square miles in size, the tiny postage-stamp of a country called Liechtenstein has a dish that’s surprisingly similar and some even claim better than the original. So, what is the Liechtensteiner Käsknöpfle, and how to make it?
Käsknöpfle Is Liechtenstein’s “Mac and Cheese”
Instead of traditional pasta, the “mac” in this recipe is actually spaetzle and the cheese is a combination of three different varieties. Liechtensteiner chefs and food lovers add caramelized onion for extra flavor and an optional touch of apple sauce to heighten the taste.
- 4 eggs
- 3 cups flour
- 1 package spaetzle (or pasta of your choice)
- 1 cup milk
- 2 onions, sliced thinly
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp butter
- ⅓ cup (heaping) shredded Fontina
- ⅓ cup (heaping) shredded Emmentaler
- ⅓ cup (heaping) shredded Gruyere
- Extra cheese for serving (optional)
- Apple sauce for serving (optional)
How to Prepare the Recipe
Whisk together the flour, eggs, milk, pepper, and salt until you get a nice and even, somewhat pasty, batter. Set aside for half an hour.
Caramelize the onions. If you want to follow the original Liechtenstein recipe, fry them until crispy, but you can also take them out while they’re golden.
Prepare the spaetzle or pasta. Bring a large pot of water to a boil and add salt. Based on your preferences, boil the spaetzle or pasta for the amount of time described on the package.
Once the pasta is ready, add it to the pan of caramelized onions. Add in the cheeses and cook and scoop for a couple of minutes until it’s all melty and well-combined.
Serve while hot, top it with more shredded cheese and plenty of apple sauce as they do in Liechtenstein. Enjoy!