Samantha Nicole There’s something rather enchanting about appetizers: these little morsels of food are the most fondly remembered part of any party or meal simply because they create an amazing first impression. Since that’s the case, Magic Balls are sure to cast a spell over all your guests: These crunchy, cheesy mac and cheese balls are deep-fried to a charming golden brown in a satisfying potato chip crust for a truly mystifyingly good bite. The mac and cheese within is creamy and sharp, with just a hint of heat from the pimiento peppers and the Pepper Jack cheese. Magic Balls make such a good first impression that you might need to have them ready to eat throughout the whole party!
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
Step 1 -Cook the macaroni according to the package directions.
Step 2 -Drain and rinse the macaroni.
Step 3 -In a medium saucepan over medium heat, melt the butter.
Step 4 -Add 1 tablespoon of the flour to the melted butter and cook, constantly stirring with a whisk, for 1 minute.
Step 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.
Step 6 -Reduce the heat to low and stir in the cheddar and the pepper jack, mixing until melted.
Step 7 -Add the pimientos, the salt, and the cayenne pepper, stirring to combine.
Step 8 -Fold in the macaroni.
Step 9 -Spread the macaroni mixture evenly into a 9×13-inch pan.
Step 10 -Cover the pan with plastic wrap and refrigerate until cold, about 2 hours.
Step 11 -Shape the cold macaroni mixture into 2-inch balls, placing the balls on a parchment-lined sheet tray.
Step 12 -Pour the crushed chips into a shallow dish.
Step 13 -In a separate shallow dish, place the remaining flour.
Step 14 -In another separate, shallow dish, crack and whisk the eggs.
Step 15 -Roll each macaroni ball in the flour and then in the egg, letting the excess egg drip off.
Step 16 -Roll the egg-coated macaroni balls in the potato chips, firmly pressing the chips into the balls to form a solid crust.
Step 17 -Return the potato-chip-coated balls to the baking sheet.
Step 18 -In a Dutch oven or a large pot, heat the oil to 350 degrees F.
Step 19 -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.
Step 20 -Drain the cooked balls on paper towels.
Step 21 -Serve warm.
