Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the elbow macaroni and cook according to the package instructions until al dente.
• Drain the pasta and set aside. Reserve about ½ cup of pasta water in case you need to loosen the cheese sauce later.

Season and Cook the Steak

• Pat the steak pieces dry with paper towels.
• Season with smoked paprika, garlic powder, onion powder, salt, and black pepper.
• Heat the olive oil in a large skillet over medium-high heat.
• Add the steak pieces in a single layer, working in batches if necessary to avoid overcrowding.
• Sear for 2–3 minutes per side, depending on the size of the pieces and your preferred doneness.
• Add the butter and minced garlic during the final minute of cooking, tossing the steak to coat.
• Transfer the steak to a plate and let it rest while preparing the sauce.

Make the Creamy Queso Sauce

• In the same skillet or a large saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
• Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps.
• Add the Dijon mustard, smoked paprika, garlic powder, and chili powder.
• Simmer gently for 3–4 minutes until the sauce begins to thicken.
• Reduce the heat to low and stir in the cream cheese until melted and smooth.
• Add the shredded cheddar and pepper Jack cheese a handful at a time, stirring until completely melted.
• Taste and adjust the seasoning with salt and black pepper. Avoid boiling the sauce after adding the cheese.

Combine the Mac and Cheese

• Add the drained macaroni to the queso sauce.
• Stir gently until every piece of pasta is coated in the creamy cheese mixture.
• If the sauce is too thick, add a splash of reserved pasta water or warm milk until it reaches your preferred consistency.

Add the Steak

• Fold most of the cooked steak pieces into the mac and cheese, reserving a few for the topping.
• Let everything warm together over low heat for 1–2 minutes.
• Make sure the steak reaches a safe internal temperature for your preferred cut and doneness; for whole beef steaks, the USDA recommendation is 145°F (63°C) followed by a 3-minute rest.