Magic Balls

Ingredients

• 1/2 pound elbow macaroni
• 1 tablespoon butter
• 1 cup plus 1 tablespoon all-purpose flour, divided
• 1 1/4 cups whole milk
• 8 ounces sharp cheddar cheese, shredded
• 8 ounces Pepper Jack cheese, shredded
• 1 (4-ounce) jar diced pimentos, drained, rinsed, and patted dry
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 12 ounces kettle-cooked potato chips, finely crushed
• 3 large eggs
• vegetable oil, as needed for frying

Directions

1. Cook the macaroni according to package directions.
2. Drain and rinse the macaroni.
3. In a medium saucepan over medium heat, melt the butter.
4. Add 1 tablespoon of the flour to the melted butter and cook, constantly stirring with a whisk, for 1 minute.
5. Whisk in the milk in a slow, steady stream and cook until the mixture reaches a low boil and thickens, about 3-4 minutes.
6. Reduce the heat to low and stir in the cheddar and the Pepper Jack, mixing until melted.
7. Add the pimientos, the salt, and the cayenne pepper, stirring to combine.
8. Fold in the macaroni.
9. Spread the macaroni mixture evenly into a 9×13-inch pan.
10. Cover the pan with plastic wrap and refrigerate until cold, about 2 hours.
11. Shape the cold macaroni mixture into 2-inch balls, placing the balls on a parchment-lined sheet tray.
12. Pour the crushed chips into a shallow dish.
13. In a separate shallow dish, place the remaining flour.
14. In another separate, shallow dish, crack and whisk the eggs.
15. Roll each macaroni ball in the flour and then in the egg, letting the excess egg drip off.
16. Roll the egg-coated macaroni balls in the potato chips, firmly pressing the chips into the balls to form a solid crust.
17. Return the potato-chip-coated balls to the baking sheet.
18. In a Dutch oven or a large pot, heat the oil to 350 degrees F.
19. In batches of up to 6 balls at a time, fry the balls in the hot oil until golden brown and hot in the center, about 4-5 minutes.
20. Drain the cooked balls on paper towels.
21. Serve warm.