• In a small saucepan, warm the milk and 2 tsp of the butter at medium heat.
• To make the Cheese Filling: Melt the remaining butter in a saucepan over medium heat. Whisk in the flour until fully combined and then cook for around 30 seconds.
• Slowly whisk in the milk and continue whisking as it starts to thicken, about 5 minutes. Add in salt, pepper, garlic and onion powder. Remove from heat and mix in ½ C grated Pecorino Romano until melted and smooth.
• Transfer to a piping bag with a small, round tip.

To make the churros:

• Bring water and salt to a simmer in a saucepan. Remove from heat and add in flour, baking powder and black pepper. Stir with a wooden spoon until it stiffens up.- Stir in the Parmesan and ¼ C of the grated Pecorino. Transfer mixture to a piping bag with a star tip.
• Fill a pot with your oil and heat to 365ºF. Carefully pipe dough into oil, using a pair of scissors to help cut it off cleanly. Only do a few at a time - do not overcrowd the oil. Each churro should fry for around 5 minutes, turning halfway. Transfer to a wire rack and let drip dry.
• Once cooled, pierce one end of each churro with your piping bag of filling and carefully pipe the filling into it. Serve and enjoy!