1 C milk
1 stick butter, salted
1 C flour (you can use rice flour, or mix gluten-free flours instead of wheat for gluten-free puffs that taste amazing. I make it with just white rice flour and they're delicious)
4 eggs, slightly beaten
1 C shredded cheese (your choice, I use a good quality, very sharp cheddar)
Preheat oven to 400. Lightly Pam a large, non-stick cookie sheet (you can also use parchment instead)
Using a med, high-sided pan, bring butter and milk to a rolling boil. Remove from heat, add flour all at once and beat with wooden spoon until it starts to form a ball. Add eggs all at once and beat until it forms a smooth paste. Stir in 2/3 C of the cheese (this isn't exact. I always use a slightly heaping C of cheese and put in a little more).
Drop by regular spoonfuls (I use a 1/4 C measuring scoop - like an ice cream scoop) on cookie sheet (they will expand so don't crowd). Bake for 25 - 28 min until golden brown. Take from oven and prick each one with a toothpick to let steam escape and help keep them from collapsing as fast.