Ketchup Chip Mac n’ Cheese balls? Crazy, right? More like, crazy good. These crunchy, vinegary little nuggets satisfy every snack craving you can think of. Break one open and succumb to its ooey-gooey cheesy centre. This recipe makes 23 balls, just enough for you and… well, no judging. Feel free to use leftover macaroni for these delectable bites.
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Cook pasta in a large pot of boiling water with 1 Tbsp salt until just tender, about 7 minutes. Drain and set aside.
Melt butter in a medium saucepan set over medium heat. Whisk in 2 Tbsp flour until mixture forms a paste, about 2 minutes. Gradually whisk in milk. Increase heat to medium-high. Cook, stirring constantly, until sauce has thickened, 2 to 3 minutes.
Remove from heat. Stir in cheddar, 1/2 cup mozzarella, cayenne and mustard. Stir in pasta.
Refrigerate until firm, about 2 hours. Stir in remaining 1/2 cup mozzarella. Form into 2 Tbsp-sized balls and place on a parchment lined baking sheet. Freeze for 2 hours.
Whisk eggs in a wide, shallow bowl. Pour crushed chips onto a plate. Toss each mac and cheese ball in remaining flour, then egg, then chips. Transfer back to baking sheet. Let thaw at room temperature before frying, about 30 minutes.
Pour oil into a large heavy-bottomed Dutch oven until it comes halfway up the sides. Heat pot over medium-high until oil reaches 350ºF. Working in batches, cook macaroni balls until golden brown and warmed through, 2 to 3 minutes. Remove to a paper towel-lined baking tray. Serve immediately.