40g butter ½ pint milk 1 tsp mustard powder ¼ onion 3 peppercorns 2 bay leaves 25g cheddar 25g gruyere 13g Parmesan Combine 500g of the flour with the eggs and water to form a paste. Add salt to taste. Push through a colander, straight into chicken stock. Once the dumplings float, remove and strain. Set aside. Melt the butter, then add the remaining 40g of flour and stir over a medium heat. Add the mustard powder to complete the roux. In a separate pan, bring the milk, onion, peppercorns and bay leaves to the boil. Remove from the heat and strain. Add the flavoured milk slowly to the roux, continually stirring the mixture. Add the cheddar, gruyere and Parmesan and keep stirring until completely dissolved. Finish with salt and white pepper. Pan-fry the spätzle in butter until golden brown, then move to a bowl and add the cheese sauce. Sprinkle Parmesan on the top and place under a hot grill to brown the top of the dish.