Prepare the Steak Bites by cutting the steaks into 1/4-1/2 inch cubes. Place them in a bowl and season with smoked paprika, garlic powder, onion powder, and Lite Creole Seasoning. Add a drizzle of avocado oil and mix until evenly coated. Cover and refrigerate while preparing the mac and cheese.

Cook the Pasta by bringing a large pot of water to a boil. Add a pinch of kosher salt, then cook the pasta for 10-12 minutes or until al dente. Drain and set aside.

Make the Cheese Sauce by melting butter in a medium saucepan over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, whisking constantly. Stir in the same seasoning blend used for the steak. Gradually whisk in lukewarm milk until smooth. Once the sauce thickens, add the pepper jack cheese and stir until melted. Slowly add the shredded cheese (Gouda, Gruyere, sharp cheddar, and mozzarella) a handful at a time, whisking until the sauce is smooth and creamy. Reserve 1 1/2 cups of this sauce for topping.

Combine the Pasta and Cheese Sauce by mixing the cooked pasta with the cheese sauce in a large bowl. Stir in an extra 2/3 cup of shredded cheese if desired. Divide the mixture into oven-safe serving bowls and top each with the reserved cheese sauce.

Bake the Mac and Cheese by preheating your oven to 350°F. Place the bowls on a baking sheet and bake for 20-25 minutes, or until bubbling and slightly golden. Broil for 5 minutes for a crispier top, watching closely.

Cook the Steak Bites by heating a skillet over medium-high heat. Add the steak bites in a single layer and sear for a few minutes on each side until browned and cooked to your liking. Remove from the skillet and keep warm under foil.

Serve by removing the mac and cheese from the oven and topping each serving with the warm steak bites. Serve immediately and enjoy.

Notes

Substitute NY Strip steak with sirloin, ribeye, or flank steak if desired.

The mac and cheese can be assembled ahead of time and refrigerated for up to 24 hours before baking.