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Ingredients
  • 8 ounces elbow macaroni
  • 1 tablespoon butter
  • 1 cup plus 1 tablespoon all-purpose flour, divided
  • 1 ¼ 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
  • ¼ teaspoon cayenne pepper
  • 12 ounces kettle-cooked potato chips, finely crushed
  • 3 large eggs
  • vegetable oil, to taste
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