Cook the elbow macaroni according to package instructions until al dente, usually about 8-10 minutes. Drain and let cool slightly.

Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add 2 tablespoons of all-purpose flour, whisking for about 1-2 minutes.

Gradually add 1 1/4 cups of milk while whisking to avoid lumps. Add garlic powder, onion powder, salt, and pepper. Whisk until smooth and slightly thickened, about 3-4 minutes.

Once thickened, stir in 1 1/2 cups of shredded mozzarella and 1/2 cup of grated Parmesan cheese until melted and smooth.

Combine cooked macaroni with the cheese sauce, mixing thoroughly. Allow to cool for about 15-20 minutes.

Form the macaroni mixture into small balls, about 1-2 inches in diameter, and place on a parchment-lined tray.

Beat the large egg in one shallow dish. In another dish, mix 1/2 cup of bread crumbs and 1/2 cup of Panko bread crumbs.

Dip each mac and cheese ball in the egg, then roll in the breadcrumb mixture, pressing gently to adhere.

Arrange balls on the tray, lightly spray with vegetable oil and preheat the air fryer to 375°F (190°C).

Cook in a single layer in the air fryer for 8-10 minutes, flipping halfway through until golden brown.

Remove from the air fryer and let cool slightly on a wire rack before serving warm with your favorite dipping sauces.