Wo-waffle Cheese Fries Large Recipe

Preheat and prepare fries

Preheat oven to 425°F (220°C) if baking, or heat a deep fryer to 350°F (175°C) if frying. If baking, spread the frozen waffle fries on a baking sheet in a single layer and lightly toss with 1–1.5 tablespoons neutral oil, 1 teaspoon salt and 1 teaspoon black pepper to season evenly.

Cook fries

If baking: roast the fries for 18–25 minutes, flipping once halfway through, until golden brown and crispy. If frying: working in batches, deep-fry the fries for 3–4 minutes until crisp and golden; drain on paper towels. Keep fries warm on a baking sheet in a low oven (200°F/95°C) while you prepare the cheese sauce.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Once foaming, add 3 tablespoons flour and whisk constantly for 1–1.5 minutes until the raw flour smell is gone and the mixture is lightly golden (this is a blond roux).

Add milk

Slowly whisk in 2 cups whole milk a little at a time to avoid lumps, then bring the mixture to a gentle simmer. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes.

Finish cheese sauce

Reduce heat to low and stir in 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack, stirring until melted and smooth. Add 2 ounces softened cream cheese and whisk until fully incorporated. Season with 1 teaspoon Dijon (or yellow) mustard, 1 teaspoon hot sauce (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep the sauce warm on the lowest heat, stirring occasionally so it stays pourable.

Combine fries and sauce

Place the cooked waffle fries on a large serving platter or oven-safe tray in a single layer or slightly piled. Pour the warm cheese sauce evenly over the fries, using all or most of the sauce depending on desired cheesiness.

Add toppings

Scatter the crumbled bacon (6 slices) evenly over the cheesy fries. Sprinkle the thinly sliced green onions (1/2 cup) and pickled jalapeños (1/4 cup) across the top. If you want the cheese to set and meld slightly, place the assembled platter under a broiler for 1–2 minutes — watch closely to avoid burning.

Finish and serve

Remove from oven/broiler and drizzle or dot with 1/2 cup sour cream (use a squeeze bottle or spoon). Lightly dust with 1/2 teaspoon sweet paprika if desired. Serve immediately while hot and gooey.