Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara sauce.

In a medium bowl, mix the pepper and onion mixture with the cheese and cornstarch. Season with salt and pepper to taste. Form the mixture into 8 balls, squeezing out any excess liquid.

Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with. Meanwhile, make the macaroni cheese filling. Cook the pasta ...

Combine your Christmas (or any roast dinner) leftovers with a creamy macaroni cheese bake and ... if you are using stuffing balls that have been well-baked and are crisp already, add them a ...