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1
In a mixer, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Starting at a slow speed, drizzle wet mixture in until combined well. Turn the mixer to medium speed and mix until the dough is smooth and thick. Let the dough rest for 10 to 15 minutes.
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2
Bring 4 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Toss with olive oil and set aside.
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3
For the sauce, saute ham, mushrooms and onions in a large skillet until onions are translucent. Add the olive oil, then sprinkle in the flour and cook 2-3 minutes more. Slowly add the milk and chicken stock and bring to a gentle boil. Reduce heat and simmer until sauce thickens to a gravy consistency.
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4
Preheat oven to 375 degrees. In a large mixing bowl, combine the sauce, cheeses, spaetzle and seasonings. Mix well. Transfer to a baking pan and bake for 35-40 minutes until browned and bubbly. Remove from the oven and allow it to cool for 15-20 minutes before serving.
