Cook the elbow macaroni in salted boiling water according to package instructions until just tender, then drain well

In a saucepan over medium heat, melt the butter and whisk in the flour to form a smooth roux

Gradually whisk in the milk and cook until the sauce thickens and becomes smooth

Stir in cheddar cheese, mozzarella cheese, salt, black pepper, and paprika until melted and creamy

Fold the cooked macaroni into the cheese sauce until fully coated

Transfer the mac and cheese to a shallow dish and refrigerate for at least 2 hours until fully chilled and firm

Once chilled, scoop and roll the mac and cheese into evenly sized balls (about 2 tablespoons each)

In a bowl, whisk together eggs and milk

In a separate bowl, combine breadcrumbs, panko, garlic powder, onion powder, and salt

Dip each mac and cheese ball into the egg mixture, then roll in the breadcrumb mixture until fully coated

Place breaded balls on a tray and lightly spray with cooking oil

Preheat the air fryer to 190°C (375°F)

Arrange the balls in a single layer in the air fryer basket without overcrowding

Air fry for 8–10 minutes, turning halfway, until golden brown and crispy

Remove and let cool slightly before serving