The Ultimate Mac and Cheese Fries Recipe

Cheese fries are a guilty pleasure but when I try to make them at home they never really stack up. The best cheese fries use that processed nacho cheese sauce that comes out of a pump at a baseball game or movie theater. I saw a recipe for this type of┬ácheese sauce on Serious Eats┬árecently and I put it on my to-cook list immediately. I thought it would be cool to use this sauce on a mac and cheese and top it with french fries, so that’s what I did. This is a super indulgent dish of cheese on carbs on cheese on carbs, but hey you gotta splurge once in awhile and this is worth it.

  • 12┬áOunces┬áEvaporated Milk
  • 1┬áPound┬áSharp Cheddar
  • 8┬áOunces┬áJack Cheese
  • 2.5┬áTablespoons┬áCornstarch
  • 1/2┬áCup┬áKetchup
  • 2┬áTablespoons┬áHot Sauce
  • 1┬áPound┬áPasta
  • Frozen French Fries
  • More Ketchup


  1. The cheese sauce is adapted from the serious eats recipe. Grate the cheeses and mix them. Set a handful aside. Mix the cornstarch into the cheese. Put it into a pot with the evap milk, ketchup, and hot sauce. Put onto a medium-low heat and cook while stirring constantly until it comes to a simmer. This took me about 15 minutes. You can’t really leave this alone or it will burn on the bottom. Taste and once the sort of sandy-grittiness of the cornstarch cooks out it’s ready. Cook the pasta and mix it into the sauce. Cook your french fries. Finally, put your mac and cheese into some baking dishes and top with a handful of fries. Sprinkle on some of the cheese and broil to melt the cheese. Serve!

All credit for this delicious recipe goes to The Food in My Beard!

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