Preheat oven to 425°F.

Line a sheet pan with parchment paper; set pan aside.

Using a medium saucepan, add the butter, water, milk and salt.

Place over medium heat until mixture begins to boil rapidly.

Add the flour all at once and stir vigorously to combine. Continue cooking, stirring constantly, for 1-2 minutes, or until mixture forms a ball and pulls away from the sides of the pan.

Transfer mixture into the bowl of a countertop mixer fitted with the paddle attachment. Beat on low speed for 3-4 minutes to allow mixture to cool before adding the eggs.

Add eggs one at a time, mixing after each addition until well combined. Once all the eggs have been added, continue mixing for 2-3 more minutes on medium speed.

Add cheese, thyme, garlic powder and black pepper; stir until well combined.

Sprinkle more shredded cheddar cheese on top of each mound of dough.

Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F and continue baking for another 15-20 minutes, or until cheese puffs are golden brown in color.