Once ready, heat up around an inch depths worth of vegetable oil in a pan to 180 degrees. Place the breaded balls back onto the lined baking tray, cover with film and pop back in the freezer for at least another two hours until the breadcrumbs are firmly stuck to the outside of the balls. Wash and try your hands after doing each one so the breadcrumbs don't become clumped together. Remove the balls from the freezer and dip each ball into the egg until coated, drain any excess egg and then dip the ball in the breadcrumbs until well coated. Once firm, place the beaten egg in bowl and the breadcrumbs in a separate bowl. Once your balls are lined up and ready to go, wrap the tray with film and pop them in the fridge until completely firm, around four hours or so. Make sure you wash and your hands each time otherwise macaroni cheese is just going to be all over the show. The mixture will be sticky but they will shape into ball if you gently squeeze them together. 
Take the mixture and with dry hands, shape into 12 equal sized balls around the size of a medium egg and place on the lined baking tray.Once cool, remove the bowl from the fridge and line a baking tray that will fit into your freezer with baking paper.
Mix everything together until well combined and then cover and pop into the fridge for around two hours to cool and thicken up more. By now the macaroni should be ready so drain well and add to the bowl with the cheese sauce.Add this too the bowl with the chorizo and mix together, seasoning with a pinch of salt and a generous helping of pepper. Once the milk has thickened, remove from the heat and add in the cheeses and mix until they have melted and a smooth cheese has formed.
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