German food is known for being hearty and comforting, and käsespätzle is no exception. The best way to describe the dish is a German version of mac and cheese, as it’s made with doughy noodles called spätzle, and covered in lots and lots of käse — cheese.
We took a trip to Heidelberg, a German restaurant on New York City’s Upper East Side, to see how the dish is made.
Story by Sarah Schmalbruch and editing by Ben Nigh
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