They have 1785 ranges of bread and 673 ways of cooking potatoes and meat. Yes, exact numbers, according to the good German rule.
And a unique way of cooking and getting a taste with thousands of recollections from our childhood: macaroni and cheese. Käsespätzle, in the Tyrolean variant. Hard to pronounce, easy to make, incredibly easy to eat.

Ingredients (for two portions):

• 250 g flour
• 5 eggs+1 egg yolk
• a pinch of salt
• 2-3 tbsp.water (if necessary)
• 2 tbsp. butter
• 150-200 grated cheese (Emmentel, Gruyere, etc)

To prepare the onion you need:
• 75 g butter
• 2 mid-sized onions, cut in rings

And everything comes naturally…combine the flour with the eggs and the salt, by blending well and gradually adding water. The dough should not be runny, but soft. Set it aside and allow it to rest, after so much work, for about 20-30 minutes.
Meanwhile, heat the butter in a frying pan, add the onion and let it gain a light, golden, brown colour, but don`t let it get too dark, as it tends to become bitter.
Drain everything on a paper napkin.
Put some water in a pot, add a pinch of salt and bring it to a boil. You can either cut and  shape the spaetzle (the dough) by hand or use a special household item or a colander; cook them for about 2-3 minutes, until they float back to the surface, then remove them.
Drain the water, melt 2 tbsp. of butter and put the spaetzle back in the pot. Shake the pot a few times to evenly distribute the butter, add the cheese and mix well, then put the onion and sprinkle a bit of chopped chives on top and …guten appétit !!!