WHAT YOU'll NEED

• 150

  g of Prego Macaroni, cook as per instructions on the packet
• 1

  can (290g) of Prego Mac & Cheese
• 1

  cup of Mozzarella cheese
• 1

  tbsp of Parmesan cheese
• ¼

  tsp of Coarse black pepper
•  

  For coating
• 4

  nos of Eggs, beaten
• 2

  cups of breadcrumbs
• 1

  L of Cooking oil for deep frying
•  

  For dipping sauce (optional)
• 1

  jar (680g) of Prego Tomato, Basil & Garlic Pasta Sauce
•  

  A pinch of mixed herbs

HOW TO MAKE IT

• 1

  In a large bowl, mix all ingredients. Cover the bowl and chill in the fridge for 30 minutes.
• 2

  Shape the cold pasta mixture into meatball-sized (1 to 1.5 inches) balls and place them onto a parchment paper-lined tray. Freeze for 30 minutes or overnight.
• 3

  Dip frozen macaroni balls in the egg mixture and coat with breadcrumbs. Deep fry on medium-high heat until golden brown. Serve hot with dipping sauce.