Cook the elbow macaroni according to package instructions until al dente. Drain and set aside in a large bowl.

In a medium saucepan, melt the butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a smooth roux.

Gradually add the milk while continuously whisking to prevent lumps. Stir in garlic powder, onion powder, salt, and black pepper. Allow this mixture to simmer and thicken for about 3-4 minutes.

Once thickened, remove from heat and stir in both the mozzarella and Parmesan cheese until fully melted.

Mix this cheesy sauce with the cooked macaroni and allow it to cool for 15-20 minutes.

After cooling, form the mixture into small balls about 1 to 2 inches in diameter.

In a shallow bowl, beat the egg. In another bowl, combine the breadcrumbs and panko.

Roll each macaroni ball first in beaten egg, then coat evenly with the breadcrumb mixture.

Preheat your air fryer to 375°F (190°C). Place the balls in a single layer in the air fryer basket, ensuring they aren't touching.

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

Allow the cheese balls to cool slightly before serving.