Boil elbow macaroni according to package instructions until al dente, typically about 7-8 minutes. Once cooked, drain and set aside.

In a medium saucepan, melt butter over medium heat. Sprinkle in flour and whisk quickly for 1-2 minutes to create a smooth roux.

Gradually whisk in milk, ensure a smooth consistency. Cook, stirring frequently, until the mixture thickens, about 3-4 minutes.

Stir in shredded mozzarella and grated Parmesan until melted. Allow to cool for a few minutes.

Combine cooked macaroni with the cheesy sauce, stir until each piece is coated. Cool the mixture for 15-20 minutes.

Shape the macaroni mixture into small balls, about 1-1.5 inches in diameter, and place on a lined baking sheet.

Prepare an egg wash by beating the egg. In another bowl, combine breadcrumbs and panko breadcrumbs. Dip each ball in egg wash, then roll in breadcrumb mixture.

Preheat air fryer to 375°F (190°C). Lightly spray each mac and cheese ball with oil and arrange in a single layer.

Air fry for 8-10 minutes, flipping halfway through, until golden brown and crisp.

Let cool for a few minutes before serving warm with your favorite dipping sauce.