1 stick butter
1 cup water
½ tsp salt
1 cup all purpose flour
1 cup shredded sharp cheddar cheese (I like Cabot Seriously Sharp)
Preheat oven to 425 deg. Lightly spray 2 large baking sheets with cooking oil spray. In a large saucepan, combine butter, water and salt. Bring to a boil. Remove from heat and add the flour all at once. Whisk until smooth. Let cook slightly, then, using an electric mixer at medium speed, beat in eggs 1 at a time, beating thoroughly between additions. Beat in all but about 2 TBSP cheese. Using a 1 TBSP scoop, scoop mounds of dough onto the baking sheets, 1 ½ inches apart. Sprinkle with remaining cheese and bake for about 28 minutes or until golden and risen. About half way through this process, it is good to rotate the pans and shift between top and bottom shelves. Lower temperature to 400 deg. Pierce each puff near the bottom with a skewer and return pans to the oven for about 7 or 8 minutes or until crisp and golden brown. Transfer to a rack to cool. These are good hot or cold. A great accompaniment to a nice soup or salad. These can be refrigerated and reheated in a 325 deg oven before serving.