1½cupsItalian seasoned croutonsor about ¾ to 1 cup Italian breadcrumbs
Preheat oven to 350°. Prepare spaetzle according to package instructions. While spaetzle is cooking, move on to step 2 to make the cheese sauce. (If you’re making homemade spaetzle, cook it later after the cheese sauce is done because homemade will cook faster.)
Cut cheddar, muenster, and fontina into small cubes, about a half inch each. Place into a blender or food processor (I used my Vitamix). Process until it’s shredded into small pieces.
Preheat a medium saucepan over medium heat. Melt the butter. Add garlic and cook for a few minutes, stirring occasionally. Reduce the heat to medium-low.
Add the cheeses (including the grated parmesan) and milk. Stir constantly until cheeses are melted and the mixture is like a sauce. Remove from heat and set aside.
Using the blender or food processor, make breadcrumbs from the croutons. (I used croutons here because I had some that needed to be used before getting stale.) I used the same container I processed the cheese with, and didn’t clean in between.
Drain the spaetzle when it’s done and transfer it to a large heat-resistant mixing bowl. Add the cheese sauce and stir to combine.
Grease a rectangular baking dish with butter. I used a vintage Pyrex 503, which is a 1½ quart size. Pour the cheese spaetzle into the dish. Top with an even layer of breadcrumbs.
Bake for about 10-15 minutes until breadcrumbs are a light to medium brown.
The cheese in this recipe goes by weight because that’s how I bought it. Don’t get too worried about precision, for example, if you have 2.4oz instead of 2.5oz. If the sauce is too runny, add more cheese. If it’s like glue, add more milk.See also reheating instructions at the top of the blog post. Do not over-microwave when reheating or the cheese will dry out.