Preparation

1. Cook the elbow macaroni according to package instructions, drain, and set aside.
2. In a medium saucepan, melt the butter over medium heat.
3. Add the 2 tablespoons of all-purpose flour to the melted butter and whisk continuously for about 1-2 minutes, making a roux.
4. Slowly pour in the 1 1/4 cups of milk while whisking to avoid lumps.
5. Add the garlic powder, onion powder, salt, and black pepper to the milk mixture and continue to whisk until smooth.
6. Allow the mixture to simmer for about 3-4 minutes, until it thickens slightly.
7. Stir in the shredded mozzarella cheese and grated Parmesan cheese until the cheeses are fully melted and the sauce is smooth.
8. Remove the saucepan from the heat and add the cooked elbow macaroni, stirring to coat the pasta evenly with the cheese sauce.
9. Let the macaroni and cheese mixture cool for about 15-20 minutes.

Shaping and Cooking

1. Once cooled, scoop small portions of the macaroni and cheese mixture and form them into ball shapes with your hands.
2. Place the formed macaroni balls on a parchment-lined baking sheet or plate.
3. In a shallow dish, whisk the large egg until fully beaten.
4. In another shallow dish, combine the bread crumbs and panko bread crumbs.
5. Roll each macaroni and cheese ball first in the egg, then coat it in the breadcrumb mixture, ensuring each ball is fully covered.
6. Place the breaded macaroni balls back onto the parchment-lined baking sheet.
7. Spray each ball lightly with vegetable oil to help them crisp up during cooking.
8. Preheat your air fryer to 375°F (190°C).
9. Arrange the breaded macaroni balls in a single layer in the air fryer basket, making sure they are not touching each other.
10. Cook the balls in the air fryer for 8-10 minutes, flipping them halfway through, until they are golden brown and crispy on the outside.
11. Carefully remove the macaroni and cheese balls from the air fryer and allow them to cool slightly before serving.