Preheat oven to 425°F (220°C). Spread the 1.5 lbs of frozen crinkle-cut fries in a single layer on a large baking sheet and bake for 22 to 26 minutes, flipping once halfway through, until deeply golden and crisp.

While the fries bake, cook the 8 strips of thick-cut bacon in a cold skillet over medium heat for 8 to 10 minutes, turning every 2 minutes, until deeply browned and crisp. Drain on paper towels, cool for 2 minutes, then crumble into chunky pieces.

Melt the 2 tbsp of unsalted butter in a medium saucepan over medium-low heat. Whisk in the 2 tbsp of all-purpose flour and cook for 1 minute. Slowly pour in the 1 cup of whole milk while whisking, and stir for 3 to 4 minutes until thick enough to coat a spoon. Remove from heat and stir in the 1 cup of shredded sharp cheddar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.

Transfer the hot fries to a serving plate, spoon the cheese sauce over the top, scatter the bacon crumbles across the surface, and finish with the 1/2 cup of shredded sharp cheddar. Serve immediately.