Start by melting the butter in a medium saucepan over medium heat. Once it's melted, add the minced garlic and sauté for about a minute, or until fragrant.

Now whisk in the flour and cook for about two minutes, stirring frequently. You want to create a roux that is free of lumps and has a light golden color.

Gradually pour in the whole milk while whisking constantly. This prevents any lumps from forming. Keep stirring until the mixture starts to thicken, which should only take a few minutes.

Once the mixture is thick, remove it from heat. Stir in the aged white cheddar, smoked paprika, and salt. Taste and adjust seasoning if necessary. Set it aside to keep warm.

In a large mixing bowl, combine the flour, sea salt, cracked black pepper, Parmesan cheese, fresh chives, and minced thyme. Boil 1 cup of water and pour it into the dry ingredients. Mix with a wooden spoon until it forms a dough that pulls away from the sides of the bowl.

In a deep pot or fryer, pour enough neutral oil to measure about 2-3 inches deep. Heat the oil to 375°F (190°C).

Once your oil is hot, transfer the churro dough into a piping bag fitted with a star tip. Squeeze out strips of dough into the hot oil, about 4-6 inches long. Fry until golden brown, about 2-3 minutes on each side. Use a slotted spoon to flip them for even cooking.

Once golden, transfer churros to a paper towel-lined plate to drain excess oil. Sprinkle with the remaining Parmesan cheese while still hot.

Serve the hot churros immediately with the creamy white queso dip on the side.