Step 1

Cook the macaroni according to 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 9x13-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 in the hot oil 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.