Cook the elbow macaroni according to package instructions in a large pot of salted boiling water. Once al dente, drain the pasta and set it aside in a mixing bowl to cool slightly.

In a medium saucepan, melt 4 tablespoons of butter over medium heat until bubbling. Whisk in 4 tablespoons of all-purpose flour to create a roux. Cook for about 2 minutes until light golden, stirring constantly.

Slowly pour in 2 cups of milk while whisking the roux. Keep whisking until thickened, about 4-5 minutes, until the mixture coats the back of a spoon.

Once thickened, stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and black pepper. Gradually add 1 cup of shredded mozzarella and ½ cup of grated Parmesan, stirring until melted and smooth.

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

Scoop about 2 tablespoons of the macaroni mixture and roll into a ball shape, placing them on a lined baking sheet.

Set up an egg wash with 1 beaten large egg and a separate dish with a mixture of 1 cup of bread crumbs and 1 cup of panko bread crumbs.

Dip each macaroni ball into the egg wash, letting excess drip off before coating in the breadcrumb mixture.

Spray the coated macaroni balls with vegetable oil and preheat the air fryer to 375°F for about 5 minutes.

Arrange the macaroni balls in the air fryer basket in a single layer and air fry for 8-10 minutes, flipping halfway through.

Once cooked, remove the balls from the air fryer and cool for a few minutes before serving with your favorite dipping sauces.