Preparation

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.