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–+ servings

Magic Balls

FriedSpecial OccasionVegetarian
Time :2 hours 50 minutes
Yield :12 servings
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The Scoop

Is it even a real celebration if you didn’tspend two hours cleaning a semi-chaotic kitchen first? 
Tell your inner perfectionist to take a backseat, because these deep-fried mac and cheese Magic Balls are worth every single dish you’ll have to wash later.
They combine a rich, gooey center with a violently crunchy potato chip crust that will satisfy every single craving you didn't know you had. They are guaranteed to impress your friends at your next casual get-together, and honestly, you deserve a medal just for making them from scratch.
Hack it:
Swap cheddar/pepper jack for mozzarella and Gouda for extra stretch.
Add crispy bacon bits for salty chaos energy.
Stir in jalapeños if you want them to bite back.
Use crushed cornflakes instead of chips for a lighter crunch.
Bake or air-fry instead of frying if you want “less mess, still fun.”
Leftovers:
Reheat in the air fryer to bring the crunch back.
Chop into pasta or mac & cheese for double-cheese overload.
Toss into a salad for a confusing but effective texture.
Dip into spicy mayo or ranch and call it a personality.

Ingredients

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

Directions

  • Cook the macaroni according to the package directions.
  • Drain and rinse the macaroni.
  • In a medium saucepan over medium heat, melt the butter.
  • Add 1 tablespoon of the flour to the melted butter and cook, constantly stirring with a whisk, for 1 minute.
  • Whisk in the milk in a slow, steady stream and cook until the mixture reaches a low boil and thickens, about 3-4 minutes.
  • Reduce the heat to low and stir in the cheddar and the pepper jack, mixing until melted.
  • Add the pimientos, the salt, and the cayenne pepper, stirring to combine.
  • Fold in the macaroni.
  • Spread the macaroni mixture evenly into a 9x13-inch pan.
  • Cover the pan with plastic wrap and refrigerate until cold, about 2 hours.
  • Shape the cold macaroni mixture into 2-inch balls, placing the balls on a parchment-lined sheet tray.
  • Pour the crushed chips into a shallow dish.
  • In a separate shallow dish, place the remaining flour.
  • In another separate, shallow dish, crack and whisk the eggs.
  • Roll each macaroni ball in the flour and then in the egg, letting the excess egg drip off.
  • Roll the egg-coated macaroni balls in the potato chips, firmly pressing the chips into the balls to form a solid crust.
  • Return the potato-chip-coated balls to the baking sheet.
  • In a Dutch oven or a large pot, heat the oil to 350 degrees F.
  • In batches of up to 6 balls at a time, fry the balls until golden-brown and hot in the center, about 4-5 minutes.
  • Drain the cooked balls on paper towels.
  • Serve warm.
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