Cook the elbow macaroni according to package instructions. Drain well, and set aside to cool slightly.

In a medium saucepan over medium heat, melt the butter. Add 2 tablespoons of flour to make a roux, whisking for 1-2 minutes until lightly golden.

Gradually pour in the milk while continuing to whisk to ensure a smooth mixture. Add in the garlic powder, onion powder, salt, and black pepper, and whisk until fully combined. Let this simmer for about 3-4 minutes until it thickens slightly.

Stir in the shredded mozzarella and grated Parmesan cheese until fully melted and incorporated into the sauce.

Fold the cooked macaroni into the cheese sauce, mixing until all pieces are evenly coated. Allow the mixture to cool for 15-20 minutes until manageable.

Form the mixture into small ball shapes and place on a parchment-lined baking sheet.

In a shallow dish, whisk the egg. In a separate dish, combine the breadcrumbs and panko.

Roll each ball first in the egg, then in the breadcrumb mixture, ensuring they are coated thoroughly.

Lightly spray each ball with vegetable oil to help achieve that golden color.

Preheat your air fryer to 375°F (190°C). Arrange the balls in a single layer inside the air fryer basket.

Cook for 8-10 minutes, flipping halfway through for even browning until they are golden brown and crispy.

Remove from the air fryer and let cool for a few moments before serving. Enjoy warm with your favorite dipping sauce!