For the Mac and Cheese:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, drain, and set aside.
2. Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to create a roux. Slowly pour in the milk while whisking constantly to avoid lumps. Cook for about 4-5 minutes, until the sauce thickens. Stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue to cook, stirring occasionally, until the cheese is fully melted and the sauce is smooth.
3. Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir to coat evenly. Let the mac and cheese cool completely (you can even chill it in the refrigerator for an hour to make it easier to form into bites).

For the Crispy Mac and Cheese Bites:

1. Prepare for breading: Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.
2. Form the bites: Once the mac and cheese has cooled, scoop a small portion (about 1 tablespoon) and roll it into a ball or shape it into a small disk. Repeat with the remaining mac and cheese.
3. Bread the bites: Dredge each mac and cheese ball first in the flour, then dip it into the beaten eggs, and finally coat it in the breadcrumbs. Make sure each bite is fully covered.
4. Fry the bites: Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the mac and cheese bites to the oil, working in batches to avoid overcrowding. Fry for about 2-3 minutes, until golden brown and crispy. Use a slotted spoon to remove the bites and place them on a paper towel-lined plate to drain excess oil.
5. Serve: Serve the crispy mac and cheese bites hot with a side of marinara sauce or ranch dressing for dipping.