What German pasta dish combines Spätzle with melted cheese and fried onions?

Käsespätzle is a German pasta dish made by layering Spätzle with melted cheese and fried onions.

The soft egg noodles are cooked and then combined with cheeses such as Emmental or mountain cheese. Fried onions are commonly scattered over the top, adding sweetness and crunch. The dish is especially associated with Swabia, Bavaria, and the neighboring Alpine regions.

Käsespätzle is often described as a German answer to macaroni and cheese, but the comparison is only approximate. Spätzle have an irregular, soft shape and are made from a batter rather than rolled pasta dough. The choice of cheese and the method of finishing vary by region.

It is distinct from plain Spätzle, which may be served as a side dish with meat or sauce. It is also different from Maultaschen, filled pasta parcels traditionally associated with Swabia.