Cook the elbow macaroni according to the package instructions until al dente, about 6-8 minutes. Drain and set aside in a mixing bowl to cool.

Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 4 tablespoons of all-purpose flour to create a roux, cooking for 1-2 minutes until lightly golden.

Gradually add 2 cups of milk while whisking until smooth; stir until thickened, about 3-4 minutes. Mix in garlic powder, onion powder, salt, and black pepper.

Remove from heat and add 1 cup of shredded mozzarella and 0.5 cup of grated Parmesan cheese, stirring until melted and creamy. Let cool for 15-20 minutes.

Fold the cooked macaroni into the cooled cheese sauce and refrigerate for 10 minutes to firm up.

Shape the mixture into 1-2 inch balls, about 12-15 balls total. Place them on a parchment-lined baking sheet.

Beat 1 large egg in a bowl for egg wash. In another bowl, combine 0.5 cup of bread crumbs and 0.5 cup of panko. Dip each ball in the egg wash, then roll in the breadcrumb mixture.

Preheat air fryer to 375°F (190°C) for 3-5 minutes. Arrange the balls in a single layer in the air fryer basket and cook for 8-10 minutes, flipping halfway through, until golden brown.

Remove from air fryer and cool for a few minutes on a wire rack before serving with your favorite dipping sauce.