Spatzle Mit Kasesauce

Ingredients

• Chives (2 tablespoons, chopped (for garnish))
• Salt and pepper (to taste)
• Nutmeg (1/4 teaspoon)
• Parmesan cheese (1/2 cup, grated)
• Gruyere cheese (1 cup, grated)
• Milk (2 cups)
• All (purpose flour - 2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Butter (2 tablespoons)
• Salt (1/2 teaspoon)
• Milk (1/2 cup)
• Eggs (4)
• All (purpose flour - 2 cups)

Instructions

1. In a large mixing bowl, combine the flour, eggs, milk, and salt. Mix until a thick batter forms.
2. Bring a large pot of salted water to a boil.
3. Using a spatzle maker or a colander with large holes, press the batter through the holes into the boiling water. Cook for 2-3 minutes, or until the spatzle float to the surface. Remove with a slotted spoon and set aside.
4. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and cook until softened.
5. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute.
6. Gradually whisk in the milk, making sure there are no lumps. Cook until the sauce thickens.
7. Add the grated Gruyere and Parmesan cheese to the sauce, stirring until melted and smooth.
8. Season with nutmeg, salt, and pepper to taste.
9. Add the cooked spatzle to the cheese sauce and toss to coat.
10. Serve hot, garnished with chopped chives.