The Scoop
Magic Balls offer a crunchy, cheesy treat made for celebrating wins.
Magic Balls became a thing in our house one chilly fall afternoon. My niece and nephew had just visited, eager to explore the wonders of my semi-chaotic, always cozy kitchen. Their excitement was fueled by their recent win at their school’s science fair. I wanted to treat them to something special, a snack that combined crunchy fun with a hint of nostalgia. Elbow macaroni was always a pantry staple for me, and on that day, it was destined for greatness.
The creamy blend of sharp cheddar and pepper jack cheese inspired me to get a little adventurous. As we whisked the milk into the roux, their eyes widened with curiosity, eager to see what our concoction would become. When it came time to pat in the crushed kettle chips, I offered a tidbit of wisdom—press firmly but gently to ensure a solid crust that wouldn’t break when fried. The vibrant pop of the pimentos was the cherry on top, elevating our little experiment into a vibrant snack worth celebrating.
The kids were particularly excited about forming the macaroni mixture into balls after letting it sit and chill for a couple of hours. We giggled through the flour-and-egg battering process, as I emphasized the importance of letting the excess egg drip off for just the right coating. By the time the balls hit the hot oil, their anticipation had grown into sheer delight. We served them warm, the gooey, cheesy centers providing that perfect reward for a successful, messy day in the kitchen.
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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