Ingredients:

For the cheese:

• 1-ounce butter
• 1-ounce flour
• 2 cups whole milk
• 2 cups sharp cheddar, shredded
• 1 teaspoon rice vinegar
• 1 teaspoon Aleppo chili flake
• salt to taste

For the onions:

• 1 yellow onion
• canola for cooking
• butter at the end

For the spread:

• 1 cup mayo
• 1 cup dill pickle, diced
• ¼ cup ketchup
• black pepper to taste
• 1 tablespoon rice vinegar
• salt to taste

For the fries:

• Idaho® Russet potatoes
• canola oil for frying
• salt to taste

Directions:

For the cheese:

1. Melt butter in a pot
2. Dust in the flour while whisking and cook for about a minute over medium heat.
3. Pour in the milk while whisking and bring to a simmer.
4. Add the cheese. Let it hang out at room temp for about ten minutes.
5. Add in the rice vinegar and blend until smooth.
6. Add Aleppo pepper and salt to taste. May be held in the fridge for a week.

For the onions:

1. Here is the whole process in this video right here.

For the spread:

1. Mix everything.

For the fries:

1. Cut into fry-shaped batons of your choice and fry in canola oil at 250°F until desired crispiness is achieved.
2. Salt to taste.