In a medium size saucepan bring water, butter, soup mix, caraway seeds and mustard to a boil. Over low heat, add flour all at once; stir vigorously with a wooden spoon about 30 seconds until mixture leaves the sides of the pan and forms a ball. Remove from heat and immediately beat in cheese, then eggs until mixture is smooth and cheese almost melted.

Drop by heaping teaspoonfuls 2" apart on a greased large cookie sheet. Bake in preheated 375 oven for 15 minutes until puffed and golden. Turn oven off; leave puffs in turned off oven for 10 more minutes. Serve warm.

These can be frozen, after they are baked, then defrosted and warmed in a 350 oven.