Bring a large pot of salted water to a boil, then add elbow macaroni. Cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside to cool.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux, cooking for 1-2 minutes until bubbly and slightly golden.

Gradually pour in the milk while whisking continuously to avoid lumps. Cook for about 3-4 minutes, or until it thickens slightly.

Stir in garlic powder, onion powder, salt, and black pepper into the thickened milk, mixing until smooth and creamy.

Add shredded mozzarella and grated Parmesan cheese to the saucepan. Stir until melted and mix in the cooked macaroni. Allow it to cool for a few minutes.

Once the mixture is cool enough to handle, form it into bite-sized balls and place them on a parchment-lined baking tray.

In one bowl, whisk the large egg to create an egg wash. In another bowl, mix regular breadcrumbs and panko breadcrumbs together.

Dip each macaroni ball into the egg wash, ensuring it is fully covered, then roll in the breadcrumb mixture until well coated.

Lightly spray the coated balls with vegetable oil. Preheat your air fryer to 375°F (190°C), then air fry the balls in a single layer for 8-10 minutes, flipping halfway through until golden brown and crispy.