Step 1

Line 2 baking sheets with parchment paper. Combine the butter, extra-sharp Cheddar, smoked Cheddar, House Seasoning and cayenne pepper in a food processor and pulse until thoroughly combined, about 2 minutes. Sift together the flour and baking powder and add to the food processor. Pulse until combined. Add the pimientos and pimiento juice. Add 2 tablespoons of water and pulse until the mixture is smooth, adding an additional 2 tablespoons of water if needed to reach a pipe-able consistency.

Step 2

Spoon the dough into a pastry bag fitted with a star tip. Pipe into 3-inch pieces on the prepared baking sheets. Freeze for 30 minutes.

Step 3

Preheat the oven to 350 degrees F.

Step 4

Bake the cheese straws, rotating the pans halfway through, until they are crisp and cooked through, 18 to 20 minutes. Remove from the oven, then remove from the baking sheets to wire racks to cool. Store at room temperature in an airtight container for up to 3 weeks.

Step 5

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.