Cook the macaroni according to package directions for al dente noodles.

In a pot, melt 2 tablespoons of butter. Whisk in flour. Slowly whisk in half and half until well blended. Cook for about 2 minutes to let the sauce thicken. Add cheddar cheese, salt, and pepper. Stir until melted. Add macaroni to the cheese sauce and stir to coat.

Spray a 9"x9" baking pan with nonstick cooking spray. Pour the macaroni and cheese into the pan. Flatten the mixture as much as possible. Place the pan in the refrigerator for at least 4 hours.

After 4 hours, slice the macaroni into 16 squares. Shape each square into a ball. If they are not holding their shape, return the macaroni to the refrigerator to chill more.

Use 2 shallow bowls, one for eggs and milk (scrambled), and another for panko, olive oil, and Italian seasoning blended together. Use a fork to incorporate the olive oil well. Microwave the panko for 60 seconds, stirring every 30 seconds until lightly browned.

Dip each macaroni ball in egg and then breadcrumbs, shaking off any excess between steps. May repeat the steps for a thicker coating.

Spray the air fryer basket with nonstick cooking spray and add a single layer of macaroni balls. Cook at 380 degrees Fahrenheit for 8-10 minutes, flipping halfway.

Serve the fried macaroni and cheese while they’re still hot. Add a thin layer of creamy marinara sauce to a plate and place the fried macaroni on top. Add grated Parmesan cheese on top and serve.