Shake Shack-Style Cheese Fries with Tangy Cheese Sauce

Why You’ll Love This Recipe

• Silky, neon-gold American–cheddar sauce that stays smooth and pourable.
• Real onion, mustard, and a touch of vinegar add craveable tang and depth.
• Works with oven, air fryer, or classic double-fry—choose your path to crispy crinkles.
• Make-ahead friendly sauce for stress-free game days and gatherings.

Grocery List

• Produce: 1 small yellow onion, fresh chives
• Dairy: American cheese, sharp cheddar, whole milk, heavy cream, unsalted butter
• Pantry: Frozen crinkle-cut fries, neutral oil, Dijon mustard, white wine vinegar, paprika, black pepper, kosher salt, sodium citrate (or cornstarch)

Full Ingredients

Cheese Sauce

• 1 tbsp unsalted butter
• 1/3 cup (50 g) finely chopped yellow onion
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 4 oz (115 g) deli American cheese, chopped
• 4 oz (115 g) sharp cheddar, freshly shredded
• 1/2 tsp sodium citrate (preferred for ultra-smooth sauce) or 2 tsp cornstarch
• 2 tsp Dijon mustard
• 1 tsp white wine vinegar
• 1/4 tsp sweet paprika
• 1/4 tsp freshly ground black pepper
• Kosher salt, to taste

Crinkle Fries

• 28 oz (800 g) frozen crinkle-cut fries
• 1 tbsp neutral oil (for oven/air fryer method)
• Kosher salt, to taste
• For deep-frying option: 1.5–2 qt (1.4–1.9 L) peanut or canola oil

Optional Garnish

• 1 tbsp finely sliced chives (or thinly sliced scallions)

Step-by-Step Instructions

Step 1: Prep the cheeses and aromatics

Shred the cheddar from a block for best melt. Chop the American cheese into small pieces. Finely chop the onion. If using cornstarch instead of sodium citrate, toss the shredded cheddar with the 2 teaspoons cornstarch and set aside.

Step 2: Infuse the dairy with onion

In a medium saucepan over medium heat, melt the butter. Add the onion and a pinch of salt; cook, stirring, until soft and translucent, 3–4 minutes (do not brown). Pour in the milk and cream. Bring just to a gentle simmer, then reduce heat to low and cook 5 minutes to infuse the flavors. Strain the mixture through a fine mesh sieve into a clean saucepan, pressing lightly on the onions; discard the solids. Keep the infused dairy over very low heat.

Step 3: Build the cheese base

Whisk the sodium citrate into the warm infused dairy until dissolved. If using the cornstarch method, skip the sodium citrate; instead, keep the strained dairy warm and proceed to the next step, adding the cornstarch-coated cheddar as directed. Maintain low heat throughout to prevent curdling.

Step 4: Melt in the cheeses and season

Working over low heat, add the American cheese a handful at a time, whisking until smooth before adding more. Follow with the cheddar (if using cornstarch, add the coated cheddar gradually, whisking constantly). When fully melted and silky, whisk in the Dijon, white wine vinegar, paprika, black pepper, and salt to taste. The sauce should be smooth and pourable; if too thick, whisk in 1–2 tablespoons milk. Keep warm on the lowest setting or over a hot water bath while you cook the fries.

Step 5: Bake, air fry, or deep-fry the crinkles

Oven (crisp and easy): Place a rimmed sheet pan in the oven and preheat to 450°F (232°C). Toss frozen fries with 1 tablespoon oil and a small pinch of salt. Spread on the hot pan in a single layer. Bake 24–28 minutes, flipping once, until deep golden and crisp.
Air fryer (fast): Preheat to 400°F (204°C). Air fry fries in a single layer 12–16 minutes, shaking once or twice, until crisp and golden.
Double-fry (ultimate crunch): Heat oil to 325°F (163°C). Fry fries in batches for 3 minutes; drain on a rack 5 minutes. Increase oil to 375°F (191°C) and fry again 2–3 minutes until deeply golden. Drain on a rack and season immediately.

Step 6: Season and pile

While the fries are still hot, season lightly with kosher salt. Pile onto a warmed platter, a shallow cast-iron skillet, or a small sheet pan lined with parchment.

Step 7: Blanket with sauce and serve

Give the cheese sauce a quick whisk. Spoon generously over the fries so it drapes into the crinkle ridges. Finish with chives and serve immediately with any extra sauce on the side.

Pro Tips

• For ultra-smooth, glossy sauce that never breaks, sodium citrate is the pro move. If you don’t have it, the cornstarch method still yields a creamy, stable sauce.
• Keep heat low when adding cheese. Boiling can cause graininess; aim for gentle steam and a slow melt.
• Always add the vinegar and mustard at the end—after the cheese melts—to preserve a stable emulsion with bright flavor.
• Preheat the sheet pan for oven fries. That initial sizzle crispes the bottoms and speeds browning.
• Holding sauce? Keep it warm over a small pan of barely simmering water, whisking occasionally.

Variations

• Spicy Shack‑style: Steep a few jalapeño slices with the onion, then strain. Finish the sauce with a pinch of cayenne or a dash of hot sauce.
• Bacon & scallion: Sprinkle hot fries with crisp bacon bits and thinly sliced scallions before saucing.
• Garlic‑paprika: Add 1/4 tsp garlic powder and 1/2 tsp smoked paprika to the finished sauce for a smoky, garlicky twist.

Storage & Make-Ahead

The cheese sauce can be made up to 4 days ahead. Cool, refrigerate in an airtight jar, and reheat gently over low heat with a splash of milk, whisking until smooth. If made with sodium citrate, the sauce can also be frozen up to 2 months; thaw overnight and rewarm gently. Fries are best cooked fresh; if needed, re-crisp in a 425°F (218°C) oven or 390°F (199°C) air fryer for 5–8 minutes.

Nutrition (per serving)

Approximate for oven method: 740 calories; 48 g fat; 58 g carbohydrates; 18 g protein; 1,250 mg sodium. Values will vary based on brand of fries/cheese and cooking method (deep-frying increases fat and calories).