Preheat oven to 350°F.

Using a countertop mixer, add butter and grated cheese; mix on medium speed for 3-4 minutes, or until well combined.

Add flour, salt, cayenne pepper, smoked paprika and garlic powder; mix until well combined. At this point, the dough should be firm, but soft enough to press through a cookie press. If needed, you can add a couple tablespoons of water to soften the dough.

Spray 2-3 sheets of parchment paper lightly with nonstick baking spray. (The number of sheets of parchment will vary based on thickness of your cheese straws.)

Using a cookie press fitted with an open star disk, add a portion of the dough and press out into long strips that run the length of the pan. Repeat until all dough has been piped out. (Note: If you don’t have a cookie press, you can simply roll this dough into round stick form instead.)

Using a butter knife, cut the long strips into smaller 3-4” pieces.

Bake for 10-20 minutes, or until straws are golden brown and crisp. (Note: The baking time will vary based on the thickness of your cheese straws. Bake until the tops are slightly crispy to the touch.)

Let straws cool before serving.

Store leftovers in an air-tight container.