Cook the elbow macaroni according to package directions, typically boiling in salted water for 7–8 minutes until al dente. Drain and set aside to cool slightly.

In a medium saucepan over medium heat, melt 4 tablespoons of butter and whisk in ¼ cup of all-purpose flour until smooth. Cook this roux for about 1-2 minutes until it turns light golden.

Gradually pour in 2 cups of milk while continuously whisking, stirring for approximately 4-5 minutes until the mixture thickens slightly.

Stir in 1 teaspoon each of garlic powder and onion powder, and ½ teaspoon of salt and black pepper to taste. Add 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese until melted.

Fold the cooked macaroni into the cheese sauce and spread it in a shallow dish. Allow to cool for 15-20 minutes.

Scoop portions of the mixture and roll them into balls, about 1.5 inches in diameter, and place on a parchment-lined tray.

In a shallow bowl, beat one large egg for an egg wash. Combine ½ cup of bread crumbs with ½ cup of panko bread crumbs in another bowl.

Dip each cheese ball into the egg wash, allowing excess to drip off, then roll in the breadcrumb mixture until fully coated.

Preheat your air fryer to 375°F (190°C). Arrange the coated balls in the air fryer basket and cook for 8-10 minutes, flipping halfway through.

Carefully remove the fried macaroni and cheese balls from the air fryer and let them cool for a few minutes before serving warm.