Cut the NY Strip steaks into 1/4-1/2 inch cubes. Combine steak pieces with smoked paprika, garlic powder, onion powder, and Lite Creole seasoning in a mixing bowl. Drizzle with avocado oil, toss to combine, and cover with plastic wrap. Let marinate in the refrigerator for at least 30 minutes.

While marinating, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and allow it to cool slightly.

In a medium saucepan over medium heat, melt the unsalted butter until foamy. Whisk in all-purpose flour to create a roux, cooking for an additional 1-2 minutes. Gradually pour in lukewarm milk while whisking continuously. Cook until thickened and smooth, then stir in pepper jack cheese until melted, followed by shredded Gouda, Gruyere, sharp cheddar, and mozzarella.

In a mixing bowl, add the cooked pasta and pour the creamy cheese sauce over it. Mix gently until fully coated. Optionally sprinkle more cheese before transferring to oven-safe bowls or a baking dish.

Preheat your oven to 350°F (175°C). Bake mac and cheese for 20-25 minutes until bubbling and golden on top. For a crispy finish, switch to broil mode for an additional 5 minutes.

In a skillet over medium-high heat, add the marinated steak cubes in a single layer. Sear for 3-4 minutes on each side until desired doneness is reached. Transfer cooked steak to a plate and keep warm.

To serve, dish out cheesy pasta into bowls and place warm steak bites on top. Enjoy immediately!