Begin by boiling water in a large pot over high heat. Once boiling, add elbow macaroni and cook according to package directions until al dente, typically about 7-8 minutes. Drain the macaroni well and set aside to cool slightly.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Gradually whisk in 2 tablespoons of all-purpose flour, stirring constantly for 1-2 minutes until a smooth roux forms.

Slowly add 1 cup of milk to the roux, ensuring there are no lumps by continuously whisking. Let the mixture simmer for 3-4 minutes, or until it thickens slightly.

Once thickened, stir in garlic powder, onion powder, salt, black pepper, shredded mozzarella, and grated Parmesan until the cheese is melted and mixture is smooth.

Gently fold the cooked macaroni into the cheese sauce until evenly coated. Allow it to cool for about 15-20 minutes.

Scoop and shape the mixture into 1-inch balls, placing them on a lined tray or plate.

In separate dishes, prepare an egg wash by beating the large egg and combine regular breadcrumbs and panko for coating.

Dip each macaroni ball into the egg wash, let excess drip off, then roll in the breadcrumb mixture, ensuring it's evenly coated.

Lightly spray the coated macaroni balls with vegetable oil. Preheat your air fryer to 375°F (190°C) for about 5 minutes.

Place the balls in the air fryer basket in a single layer, ensuring they aren’t overcrowded. Cook for 8-10 minutes, flipping halfway through.

Once cooked, carefully remove the balls from the basket and let them cool slightly on a cooling rack. Serve warm with your choice of dipping sauce.