Cook the pasta by boiling 1 cup of elbow macaroni until al dente, about 7–9 minutes. Drain and cool.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour for 1-2 minutes to create a roux.

Gradually add 2 cups of milk, whisking to prevent lumps. Mix in 1 teaspoon each of garlic powder, onion powder, salt, and black pepper; simmer for 3-4 minutes until thick.

Remove from heat and stir in 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan until melted. Fold in the cooked macaroni.

Let the mixture cool for 15-20 minutes to firm up.

Form small balls (1-2 inches) of the cooled mixture and place on a parchment-lined baking sheet.

In a shallow dish, whisk 1 large egg. In another dish, combine 1 cup of breadcrumbs and 1 cup of panko breadcrumbs.

Dip each ball in egg, then roll in the breadcrumb mixture to coat.

Spray the coated balls with vegetable oil and preheat air fryer to 375°F (190°C).

Air fry the balls in a single layer for 8-10 minutes, flipping halfway, until golden brown.

Let cool for a few minutes and serve warm with dipping sauces.