Begin by boiling a pot of salted water and adding elbow macaroni. Cook until al dente, roughly 7-8 minutes, then drain and rinse with cool water.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sprinkle in 2 tablespoons of all-purpose flour and whisk to form a roux.

Gradually pour in 1 cup of milk while whisking to prevent lumps. Stir for 3-4 minutes until the mixture thickens.

Stir in 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and a pinch of salt and black pepper to the cheese sauce.

Add 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese to the sauce, stirring until melted and combined.

Fold the cooked macaroni into the cheese mixture, ensuring every piece is coated evenly. Let it cool for about 15-20 minutes.

Once cooled, scoop out approximately 2 tablespoons of the mixture and roll it into a ball. Place each ball on a parchment-lined baking sheet.

Prepare your breading station by whisking 1 large egg in one bowl and combining 1 cup of breadcrumbs with 1/2 cup of panko in another bowl.

Dip each macaroni ball into the egg and then roll it in the breadcrumb mixture. Spray with oil for extra crispiness.

Preheat your air fryer to 375°F (190°C) for about 5 minutes. Cook the balls in a single layer in the air fryer for 8-10 minutes, flipping halfway through.

Remove the balls from the air fryer and let them cool for a few minutes. Serve warm with your favorite dipping sauces.