mac&cheese (or in german, "Käsespätzle"

[Jamelilena]

500 g spaetzle, fresh (refrigerated shelf)
[or other pasta...]
1 meter large onion(s)
100 ml milk
50 ml cream
50 g Emmental cheese, grated
1 tbsp oil
n.e. salt and pepper
n. B. broth powder
some parsley, finely chopped

Add the fresh spaetzle to boiling water and cook until they float to the top, about 2 minutes. Then skim off the spaetzle, rinse with cold water and set aside.

Peel the onion and chop finely. Heat 1 tablespoon of oil in a pot, add the onion cubes and sauté until translucent. Add milk and cream, bring to the boil and season with salt, pepper and stock powder to taste. Then sprinkle in the cheese and let it melt. Now add the spaetzle and stir. At the end add the parsley.