Wo-waffle Cheese Fries Large Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). If using a convection setting, 400°F (200°C) is fine. Line a large rimmed baking sheet with parchment or foil and place a wire rack on it if you have one to help crisp both sides.

Toss the frozen fries with 2 tablespoons vegetable oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl until evenly coated. Spread fries in a single layer on the prepared baking sheet or wire rack, avoiding overcrowding so they can crisp.

Bake according to package directions for thick-cut fries, about 25–35 minutes, flipping or shaking the pan halfway through so fries brown evenly. For extra crispness, finish under the broiler for 1–2 minutes watching closely. Fries should be golden brown and crisp.

Make a roux

While fries bake, melt 3 tablespoons unsalted butter in a medium saucepan over medium heat. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture bubbles and turns lightly golden (this cooks out the raw flour taste).

Add milk and thicken

Gradually whisk in 1 1/2 cups whole milk, adding a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking constantly, until it thickens enough to coat the back of a spoon, about 3–5 minutes.

Finish the cheese sauce

Reduce heat to low. Remove the pan from direct heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded monterey jack a handful at a time until fully melted and smooth. Stir in 1 teaspoon mustard, 1 teaspoon hot sauce, 1/2 teaspoon kosher salt (or to taste), and 1/4 teaspoon ground white or black pepper. Keep sauce warm on very low heat; if it becomes too thick, stir in up to 2 tablespoons of milk to loosen.

Arrange the baked fries on a large oven-safe platter or the same baking sheet. Spoon or drizzle most of the cheese sauce evenly over the fries, reserving about 1/4 cup for topping after baking.

Sprinkle 1/2 cup extra shredded cheddar evenly over the sauced fries to help create a melted top layer. Scatter the crumbled bacon (from 6 cooked slices) evenly over the fries and cheese.

Place the loaded fries under a hot broiler for 1–2 minutes, watching carefully, until the top cheddar melts and bubbles. Remove from oven.

Finish with toppings: dollop 1/2 cup sour cream in small spoonfuls across the pile, scatter sliced pickled jalapeños (1/4 cup), thinly sliced green onions (from 4 stalks), and chopped cilantro (2 tablespoons) if using. Drizzle the reserved warm cheese sauce over any spots that need extra sauciness.

Serve immediately while hot and melty. Provide napkins and optional hot sauce on the side.