Spaetzle Mac & Cheese

Homemade Spaetzle is easy to make and is a crowd-pleaser.To shape the noodles, you can either use a perforated pan to push the dough through or use a spaetzle maker. The spaetzle maker I own looks like a cheese grater with a small compartment on top. Simply place the dough in the compartment and slide it back and forth over your boiling water. The dumplings plop into the water with ease. The dumplings take about a minute to cook all the way through. Once cooked, place in an ice bath to stop the cooking process. After all the spaetzle is made, portion into individual servings and set aside as part of your mise en place. Spaetzle is a great pasta dish that is best served al dente. But, isn’t all pasta? I digress. I encourage all culinary enthusiasts, rookies and vets alike, to cook this dish. Please let me  know what you think about this dish.

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Spaetzle ( Mac & Cheese) yield: 5

Spaetzle:

• 4 large eggs
• 2 qts water
• 6 lbs flour
• 4 tsp salt
• 1 tsp nutmeg

Directions:

• Whisk eggs
• Add water to eggs
• Mix dry ingredients together-mix well!
• Combine dry and wet ingredients together
• Allow dough to rest in the refrigerator for 30 minutes
• In a large pot, bring salted water to a roiling boil
• Using the maker or perforated pan, push the dough into the water
• When dough floats (about 1 minute) remove and shock by placing in an ice bath

Preperation

• 1 1/2 C Spaetzle
• 1 minced garlic
• 1/2 oz whole butter
• 4 oz cream
• 2 oz Gruyere cheese
• 2 oz Cheddar cheese
• 1 T chopped herbs ( thyme, oregano, parsley)
• S & P to taste

Directions

In a small saute pan, melt butter. Add single portion of Spaetzle and lightly brown. Add garlic for 20 seconds while stirring together. Add cream and reduce slightly and then add both cheeses and herbs. Heat until cheese melts and salt and pepper to taste. This is an easy recipe to follow and is a great teaching aid in culinary classes. Once you cook this dish, you will understand the order of the ingredient placement. Happy Eats!