Käsespätzle is like if a Bavarian chef was asked to make "macaroni and cheese" but didn't really know what the actual ingredients were and just tried to wing it with what they had on hand.
Käsespätzle predates Krafts' sickening concoction, so just: no. Its more like some food scientist at Kraft decided to try to recreate something they dimly remember their ancestors cooking for them when they were a child, and having at hand an order from their boss to do something with the dried and hydrolysed whey left over from some other industrial process.
Macaroni and cheese predates the Kraft corporation by hundreds of years. I'm referring to the traditional noodles with cheesy béchamel sauce.