1 2/3 cups unbleached all-purpose flour, plus more for work surface

1 1/4 teaspoons dry mustard

1 teaspoon kosher salt

8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 1/2 cups)

1/2 cup unsalted butter (4 ounces), softened

2-4 tablespoons Hoff’s Smoken Ghost hot sauce

1:
Preheat your oven to 425°F. Whisk together flour, mustard powder, and salt in a medium bowl; set aside.

2:
Beat cheese and butter in a stand mixer with the paddle attachment on medium speed until well blended and creamy, about 2 minutes.

3:
Reduce mixer speed to low, and gradually beat in your flour mixture until completely incorporated. Add Hoff’s Smoken Ghost hot sauce, and beat on medium speed until the dough comes together, about 1 minute.

4:
Turn dough out onto a lightly floured surface and knead it 5 times. Roll it into a 12- x 9-inch rectangle (about 1/4 inch thick) on wax or parchment paper. Refrigerate it on a baking sheet until cold, about 15 minutes.

5:
Line two baking sheets with parchment paper. Cut the dough in half crosswise, and then cut each half into 6-inch-long, 1/4-inch-wide strips. Transfer these to your baking sheets, keeping them spaced apart.

6:
Bake each sheet in your preheated oven until the cheese straws are golden brown and crisp, which should take about 10 to 13 minutes. They are very sensitive to burning so keep a close eye on them.

7:
Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely, roughly 15 minutes.