Cook the elbow macaroni according to the package instructions until al dente, usually around 8-10 minutes. Drain and set aside to cool.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until light golden.

Gradually whisk in the milk, stirring until thickened (about 4-5 minutes). Add garlic powder, onion powder, salt, and black pepper.

Reduce heat to low and stir in the shredded mozzarella and grated Parmesan cheese until melted and blended.

Fold in the cooked macaroni until thoroughly coated. Allow to cool for about 15-20 minutes.

Scoop portions and shape into golf ball-sized rounds, placing them on a parchment-lined tray.

Prepare a breading station with beaten egg in one bowl and a mixture of bread crumbs and panko in another.

Dip each macaroni ball in the egg, then roll in the breadcrumb mixture, pressing lightly to adhere.

Spray each ball lightly with vegetable oil and preheat the air fryer to 375°F (190°C).

Air fry the balls in a single layer for 8-10 minutes, flipping halfway until golden brown and crispy.

Let cool slightly before serving. Pair with dipping sauces like marinara or ranch.