Author Notes
An Americanized version of a classic German dish combining spatzle noodles and creamy cheese sauce. It can be served as a side, but is hearty enough to be a main course paired with a salad or vegetable. —brisketandbagels.com
Ingredients
- Spatzle
-
3 cups
all-purpose flour
-
6
eggs
-
2 teaspoons
salt
-
1/2 cup
water
- Cheese Sauce
-
4 tablespoons
butter
-
1
shallot minced
-
4 tablespoons
flour
-
1
garlic clove crushed
-
4 cups
milk warmed
-
8 ounces
gruyere cheese shredded
-
6 ounces
sharp cheddar cheese shredded
-
4 ounces
cream cheese
-
1 teaspoon
dried mustard
-
1/4 teaspoon
ground nutmeg
-
salt and pepper to taste
Directions
- Spatzle
-
Fill a large pot with water and bring to a boil over high heat.
-
Meanwhile combine all the spatzle ingredients in a bowl and mix until a sticky loose dough is formed.
-
Working in 3 to 4 batches, spoon the dough into a potato ricer. Squeeze the dough into the boiling water. Once the spätzle float to the top, drain and remove them with a slotted spoon and transfer to a serving bowl. I often add a dab of butter to prevent the spätzle from sticking. The potato ricer must have wholes only on the bottom not the sides which will cause the dough to stick together.
- Cheese Sauce
-
In a 4 quart saucepan, cook the butter and shallots over medium heat for 2 minutes until foaming and fragrant. Whisk in the garlic and flour and cook another 1 minute.
-
Add the milk, stirring until the sauce thickens.
-
Once thickened add the gruyere and cheddar cheese in three batches, stirring continuously until the cheese is melted and the sauce is smooth. Add the cream cheese and do the same.
-
Whisk in the mustard powder and nutmeg. Season with salt and pepper to taste
-
Combine the spatzle and cheese sauce. Serve immediately.
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