First thing’s first: preheat your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper. Trust me, you don’t want to skip this step, or your cheese puffs will stick, and you’ll end up with a big mess. Plus, parchment paper makes cleanup a breeze!

In a medium saucepan, bring the water and butter to a boil over medium heat. Once the butter is melted and the water is boiling, remove the pan from the heat. Now, add the flour, salt, and garlic powder (if you’re using it). Stir everything together until the mixture forms a dough. It’ll be a little lumpy at first, but keep stirring, and it’ll come together beautifully.

This part is important, so make sure you stir the dough well. It should be thick and smooth, with no lumps remaining.

Once your dough is ready, it’s time to add the cheese! Stir in the shredded cheddar and grated Parmesan cheese. The cheese will melt right into the dough, and your kitchen will smell AMAZING as it all comes together. This is definitely the best part of the whole process—just look at that cheesy goodness!

Now, here’s where the magic happens. Let the dough cool for about 5 minutes so it’s not too hot to handle. Then, one by one, add the eggs, stirring well after each one. At first, the dough will look like it’s not going to absorb the eggs, but just keep mixing, and it’ll come together into a smooth, slightly sticky dough.

At this point, your dough should be ready to go. Use a spoon or an ice cream scoop to portion out little balls of dough onto your prepared baking sheet. I like to make mine about the size of a tablespoon—small enough to pop in your mouth in one bite, but not so small that they lose their flavor.

Space the dough balls a couple of inches apart on the baking sheet because they will puff up as they bake. They don’t spread out too much, but you want to give them room to grow.

Pop the baking sheet into your preheated oven and bake the cheese puffs for 15-20 minutes. Keep an eye on them as they bake—you’ll know they’re done when they’re golden brown and puffed up. If you want them extra crispy, leave them in for a minute or two longer. I personally love them when they’re just golden with a little bit of crunch.

Once your cheese puffs are golden brown, take them out of the oven and let them cool for a few minutes on the baking sheet. They’re best served warm, straight from the oven, so get ready to enjoy them right away. If you’re serving them at a party, feel free to keep them warm in the oven on a low heat while everyone arrives.