Heat the oven to 400 F.

Line a baking sheet with parchment paper.

Combine milk, water, and butter in a medium saucepan over medium heat. Bring to a boil.

When the water comes to a full boil, add the flour all at once while stirring constantly. Continue cooking and stirring until the mixture forms a dough and leaves the sides of the pan. Remove from heat.

Transfer the dough to the bowl of a stand mixer with the paddle attachment and let it cool for a few minutes. It should be cooled to about 145 F before adding the eggs.

Add the eggs, one at a time, fully incorporating each one before adding the next.

Add cheese, bacon or pancetta, green onion, garlic powder, pepper, and salt; mix until blended.

Drop dough 1 1/2-inch mounds onto the baking sheets or pipe it using a large, round tip.

If you have any peaks on top of the dough mounds, lightly tamp them down with a damp finger so they won't burn.

Bake for 25 to 30 minutes or until puffed and nicely browned. Serve warm or at room temperature.