Are those forgotten cans of macaroni cheese in your cupboard sending shivers down your spine? Well, shiver no more. This thrifty recipe will give those forgotten tins the gruesome Halloween glow-up they deserve.

Inspired by hearty Italian arancini, these cheesy melt-in-the-middle ‘eyeballs’ will bring your canned mac ‘n’ cheese back from the dead. With just a few minutes of prep and a handful of melty mozzarella, you’ll be ready to roll these bitesize snacks into a truly twisted taste sensation. Up the ante with a smoky chipotle salsa that’s so moreish, you’ll be forgiven for double dipping.

Cooking with the kids? Finish them off with sliced olives and watch your ‘eyeballs’ come to life.

Mac & Cheese ‘Eyeballs’

Makes 10 Eyeballs

Prep time: 35 minutes

Total time: 1 hour 35 minutes

1 x tin mac and cheese

200g shredded mozzarella cheese

150g panko bread crumbs

1 tsp dried oregano

1 tsp dried basil

1 tin chopped tomatoes

1 tbsp olive oil

2 x garlic cloves

2 tbsp chipotle paste

1 tsp chilli flakes

Step 1 Add the mac and cheese to a saucepan with shredded mozzarella and a good grind of black pepper. Cook for 5 – 10 minutes until the cheese is melty.

Step 2 Put the cheesy mixture in a bowl and cool in the fridge for 30 minutes.

Step 3 In the meantime make your salsa. Add olive oil to a small saucepan on medium heat, toss in the garlic and cook until fragrant. Add your tomatoes and chipotle paste and cook for a further 10 – 15 mins. Place the salsa in a bowl and leave it to cool.

Step 4 Once the mac and cheese has cooled, it’s time to shape your mixture into 10 equal-sized eyeballs.

Step 5 In a large bowl, combine the panko breadcrumbs and dried herbs. Roll each ball in the herby panko, then place them on a greaseproof-lined baking sheet before popping them in the fridge to firm up for 15 minutes.

Step 6 Cook your mac and cheese eyeballs for 15 minutes until golden brown. Plate them up with the salsa, garnish with chilli flakes and dig in.

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