Step 1

Cook the macaroni according to the package directions. Drain and rinse the macaroni and set aside.

Step 2

In a medium saucepan, melt the butter over medium heat. Add 1 tablespoon of the flour and cook for 1 minute, stirring with a whisk. Whisk in the milk and cook for 3 to 4 minutes until the mixture reaches a low boil and thickens. Reduce the heat to low, stir in the cheeses, and mix until melted. Add the pimientos, salt, and cayenne pepper; stir to combine. Fold in the macaroni. (The mixture will be very thick.)

Step 3

Spread the macaroni mixture evenly into a 13-by-9-inch pan. Cover with plastic wrap and refrigerate for 2 hours or until cold.

Step 4

Shape the cold macaroni mixture into 2-inch sized balls and place on a parchment-lined sheet tray.

Step 5

Place the potato chips in a gallon-sized zip-top bag. Using a rolling pin, gently roll over the bag to finely crush the chips. Pour the crushed chips into a shallow dish. Place the remaining 1 cup of flour in another shallow dish. Whisk the eggs in a small bowl. Roll each ball in the flour, then dip in the eggs, letting any excess egg drip off. Roll each ball in the crushed potato chips, firmly pressing the chips into the ball to create a solid coating. Return the balls to the baking sheet. Repeat to coat all of the balls.

Step 6

Fill a Dutch oven or large pot with oil to a depth of 2 inches. Heat the oil until a thermometer registers 350°F. Fry 6 balls at a time for 4 to 5 minutes or until golden brown and hot in the center. Drain on paper towels. Serve warm.