Place the cubed steak in a bowl. Add smoked paprika, garlic powder, onion powder, Creole seasoning, and avocado oil. Toss until evenly coated. Cover and refrigerate while preparing the mac and cheese.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.

Make the Cheese Sauce

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in the milk until smooth and thickened.

Add pepper jack cheese and stir until melted. Slowly add the shredded cheeses a handful at a time, stirring until creamy. Reserve 1½ cups of the cheese mixture for topping.

Assemble the Mac and Cheese

Stir cooked pasta into the cheese sauce until fully coated. Divide into oven-safe bowls or a baking dish and top with the reserved cheese.

Bake

Preheat oven to 350°F. Bake for 20–25 minutes until bubbly. Broil for 3–5 minutes for a golden, crispy top.

Cook the Steak Bites

Heat a skillet over medium-high heat. Add steak bites in a single layer and sear for 2–3 minutes per side until browned and cooked to your preference.

Serve

Top the baked mac and cheese with hot steak bites and serve immediately.