Cooking the Pasta

1. Cook the elbow macaroni according to package instructions, drain, and set aside.

Making the Cheese Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Add the all-purpose flour to the melted butter and whisk continuously for about 1-2 minutes, making a roux.
3. Slowly pour in the milk while whisking to avoid lumps.
4. Add the garlic powder, onion powder, salt, and black pepper to the milk mixture and continue to whisk until smooth.
5. Allow the mixture to simmer for about 3-4 minutes until it thickens slightly.
6. Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and smooth.
7. Remove from heat and stir in the macaroni.

Forming and Breading the Balls

1. Let the mixture cool for about 15-20 minutes.
2. Scoop small portions, roll into balls, and place on a parchment-lined baking sheet.
3. In a shallow dish, whisk the egg.
4. In another dish, combine the bread crumbs and panko.
5. Roll each ball in the egg, then coat in the breadcrumb mixture.
6. Return the breaded balls to the baking sheet.
7. Spray each ball lightly with vegetable oil.

Cooking the Balls

1. Preheat the air fryer to 375°F (190°C).
2. Arrange the balls in a single layer in the air fryer basket.
3. Cook for 8-10 minutes, flipping halfway through, until golden brown.
4. Allow to cool slightly before serving.