Process the corn flakes in a food processor until they reach a fine texture suitable for breading. Place them in a shallow dish and set aside.

In a bowl, whisk the eggs together with the garlic powder and onion powder.

Take a small amount of leftover mac and cheese and form it into a ball with your hands. Press a cube of cheddar cheese into the center of each ball, then reshape to ensure the cheese is fully enclosed.

Dip each mac and cheese ball into the egg mixture, ensuring it is fully coated. Roll the ball in the processed corn flakes until it is completely covered.

Freeze the formed balls for at least 30 minutes to 1 hour before cooking.

Place the coated balls in the air fryer basket, making sure they are not touching. Cook at 375°F (190°C) for 12 minutes, turning them halfway through the cooking time.

Serve the mac and cheese balls with your favorite dipping sauce.