Begin by cooking the elbow macaroni according to the package instructions until al dente. Drain the pasta and set it aside to cool slightly.

In a medium saucepan, melt the butter over medium heat. Add the 2 tablespoons of flour, whisking continuously for 1-2 minutes to create a smooth roux.

Gradually pour in the milk while whisking to prevent lumps. Season with garlic powder, onion powder, salt, and black pepper. Allow the sauce to simmer, stirring often, until it thickens—around 3-4 minutes.

Remove the saucepan from heat and stir in the shredded mozzarella and grated Parmesan cheese. Mix until the cheese melts completely and the sauce is smooth.

Fold the cooked macaroni into the cheese sauce, ensuring each piece is well-coated. Let the mixture cool for 15-20 minutes.

Once cooled, shape the mixture into small balls and arrange them on a parchment-lined baking sheet.

In a shallow dish, whisk the egg. In another dish, combine the bread crumbs, panko, and 1/4 cup flour.

Dip each mac and cheese ball into the egg, allowing excess to drip off, and then roll in the breadcrumb mixture to ensure they are fully coated.

Preheat your air fryer to 375°F (190°C).

Arrange the coated balls in a single layer in the air fryer basket. Cook for 8-10 minutes, flipping halfway through, until they are golden brown and crispy.

Allow the mac and cheese balls to cool slightly before serving. Enjoy them warm with your favorite dipping sauce.