Firstly, mill the flour.

Shred the cheese if using a block (which I recommend, because it just works better to have a fresh block of cheese.)

In a stand mixer, (or use a hand mixer) mix the softened butter, shredded cheese, and salt until it is all incorporated.

Then, add the flour and mix. The dough should appear dry and crumbly at this point.

While slowly mixing, add the water until it forms a dough ball. You don't want it to be so sticky that it comes off on your hands, but a soft dough. Form a ball with your hands, then flatten into a disk.

Then, wrap in plastic wrap, and chill in the fridge for 1 hour.

Line a baking sheet with parchment paper.

Preheat the oven to 375*F.

Get dough out of fridge, and cut in half. It is easier to work with a smaller piece of dough. Let it warm just a bit to room temp while working with it. (It will make it easier to work with.)

Roll as thin as possible (less than 1/8 inch thick). We rolled some out by hand, and rolled some with a pasta sheeter attachment on my kitchen aid. I couldn't believe how well the pasta sheeter worked!

Once rolled out, use a pizza cutter to cut into 1x1 inch squares, then place on the lined baking sheet. Sprinkle very lightly with just a little salt.

I used a chopstick to put a single hole in the middle to give the cheese crackers that iconic Cheez-It look.

Bake for 15 minutes or until the crackers have puffed, and start to brown on the edges. This can happen fast.

Then, pull the crackers out of the oven, and remove from baking tray to let cool on a cooling rack. Let cool completely, the crackers with crisp up as they cool.