Servings: Serves 4
FOR THE SPÄTZLE
3 large eggs
2/3 cup whole milk (can use 2%)
2 cups all-purpose flour
½ tsp.. kosher salt
½ tsp. white pepper
¼ tsp. grated nutmeg
3 Tbs. melted butter
2 tsp. Dijon mustard
1 tsp. grainy mustard
FOR THE MAC AND CHEESE
3 Tbs. butter
½ onion, thinly sliced
1 cup (4 oz.) grated Gouda cheese (can substitute for Gruyere or your favorite type of cheese)
Salt to taste
MAKE THE SPÄTZLE
In a large bowl, combine the eggs and milk. In a small bowl, combine the flour, salt, pepper, and nutmeg. Add the flour to the egg mixture. Stir to combine, then stir in the melted butter and the two mustards. Let the batter rest for 10 minutes.
Place a large pot of water onto the stove to boil. Once boiling, place a large colander
with medium-size holes over the pot, or use a spätzle maker placed over the pot.
Working in batches, spoon some of the batter into the colander and push it through the
holes into the boiling water. The spätzle maker pushes the batter through holes by
moving the trough back and forth over the holes.
When the dumplings reach the surface of the water, they are ready to be removed with a
slotted spoon or spider and placed in a bowl. Toss each batch with a little butter
or olive oil. Continue to cook until all the batter is used up.
MAKE THE MAC AND CHEESE
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring often, until softened and starting to brown. Add the spatzle, and stir to combine.
Stir in the cheese and turn off the heat. Season to taste with salt and serve.
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