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
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.
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.