Okay, full disclosure: I’m obsessed with Taco Bell’s Nacho Fries. They’ve got that perfect crunch that cracks just right when you bite in, sprinkled with just the right amount of zesty seasoning, and dipped into that creamy nacho cheese? Heaven. So, I set out on a mission to replicate that magic right in my own kitchen—because, let’s be real, sometimes you just need fries that scream snack-time happiness without leaving the house. This recipe nails that crisp texture and bold flavor with a super simple homemade cheese sauce that’s better than takeout. Ready to make your cravings disappear? Let’s dive in!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1 lb frozen crinkle-cut fries (about 4 cups)
2 tbsp vegetable oil (if baking)
1 tsp chili powder
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper (optional, for heat)
½ tsp salt
For the Nacho Cheese Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk (warm)
1½ cups shredded sharp cheddar cheese
¼ tsp garlic powder
⅛ tsp smoked paprika
Salt to taste
How I Make It
Step 1:
Preheat your oven to 425°F if baking your fries. Toss the frozen fries with 2 tablespoons of vegetable oil in a large bowl. This helps them crisp up beautifully! In a small bowl, mix chili powder, paprika, garlic powder, onion powder, cayenne pepper, and salt. Sprinkle the seasoning blend over the fries and toss again to coat evenly.
Step 2:
Spread the fries out on a baking sheet in a single layer. Bake for about 20 minutes, flipping halfway through, until they are golden and crispy. If you prefer frying, heat enough oil to 350°F and fry the fries in batches until golden and crispy, about 3–4 minutes per batch.
Step 3:
While the fries cook, warm up the milk in the microwave or on the stove—warm milk helps the cheese melt smoothly for the sauce.
Step 4:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly and lightly golden—this is your roux, the secret to a creamy sauce.
Step 5:
Slowly whisk in the warm milk, stirring constantly to avoid lumps. Keep whisking until the mixture thickens and starts to bubble gently, about 3–5 minutes.
Step 6:
Remove from heat, then stir in the shredded cheddar cheese, garlic powder, smoked paprika, and a pinch of salt. Mix until the cheese melts into a silky, dreamy sauce. Pour generously over your hot fries or serve on the side for dipping.
Variations & Tips
Swap crinkle-cut fries for curly or waffle fries for a fun twist.
For extra spice, add a dash of hot sauce or cayenne to the cheese sauce.
Use pepper jack cheese instead of cheddar for a melty, spicy kick.
If you’re dairy-free, try a vegan cheese and milk alternative—add nutritional yeast for cheesiness.
Double the cheese sauce to use it as a dip for veggies or chips later!
If your sauce is too thick, whisk in more warm milk to loosen it up.
How I Like to Serve It
These homemade Nacho Fries shine at game nights, movie marathons, or casual weekend hangouts. I love plating them with a cold soda or mojito and maybe some guacamole on the side for a full fiesta vibe. In colder months, they make an unbeatable cozy snack to share around the TV—comfort food with just the right kick.
Notes
Store leftover fries and cheese sauce separately in airtight containers in the fridge for up to 3 days.
Reheat fries in a hot oven (400°F) for 5–7 minutes to regain crispness; warm cheese sauce gently on the stove while stirring.
Closing: This recipe brings the joy of Taco Bell’s Nacho Fries straight to your kitchen, delivering crunchy, cheesy goodness every time you need a little snack-time magic.
