1. 1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente (slightly firm to the bite). Drain the pasta well and set aside. Do not rinse.

1. 1. Prepare Cheese Sauce Base (Roux & Béchamel):

      • • While the pasta cooks, melt the ½ cup of butter in a large saucepan or Dutch oven over medium heat.
      • • Once the butter is melted, sprinkle in the ½ cup of flour. Whisk constantly for 1-2 minutes to cook out the raw flour taste. This forms a roux.
      • • Gradually pour in the warmed whole milk, whisking constantly to prevent lumps. Continue whisking until the sauce is smooth and begins to thicken (about 5-7 minutes). This is your béchamel sauce.

1. 1. Season the Sauce: Stir in the Dijon mustard, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Simmer gently for another 2 minutes, stirring occasionally.

1. 1. Melt in the Cheeses: Remove the saucepan from the heat. Gradually add the shredded cheeses (cheddar, Gruyère, Monterey Jack) to the sauce, a handful at a time, stirring continuously until each addition is melted and the sauce is smooth and velvety. Do not return to high heat, as this can make the cheese sauce grainy or separate.

1. 1. Combine with Pasta: Add the cooked and drained macaroni to the cheese sauce. Stir gently until all the pasta is thoroughly coated. Taste and adjust seasonings if necessary.

1. 1. Optional Baked Finish:

      • • If you prefer a baked mac and cheese with a crispy top, preheat your oven to 375°F (190°C).
      • • Transfer the mac and cheese to a greased 9×13 inch baking dish.
      • • In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle evenly over the mac and cheese.
      • • Bake for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly.
      • • If not baking, keep the mac and cheese warm on very low heat (or covered off heat) while you prepare the steak bites.

Phase 2: Sizzling the Steak Bites to Perfection

1. 1. Prepare the Steak: Pat the steak cubes dry with paper towels. This is crucial for getting a good sear. Season generously with salt and freshly ground black pepper.

1. 1. Sear the Steak:

      • • Heat the 1 tablespoon of olive oil in a large skillet (cast iron is ideal) over medium-high to high heat until the oil is shimmering and just beginning to smoke.
      • • Carefully add the steak cubes to the hot skillet in a single layer, ensuring not to overcrowd the pan. (Work in batches if necessary to maintain high heat and achieve a good sear.)
      • • Sear the steak for 1-2 minutes per side, without moving them too much, until nicely browned and a crust has formed. For medium-rare, total cooking time will be about 3-5 minutes. Adjust for your desired doneness.

1. 1. Add Aromatics and Butter:

      • • Reduce the heat to medium-low. Add the 2 tablespoons of butter, minced garlic, chopped rosemary, and thyme leaves to the skillet with the steak.
      • • Sauté for 1-2 minutes more, stirring and tossing the steak bites to coat them in the melted garlic herb butter, until the garlic is fragrant and lightly golden (be careful not to burn the garlic).
      • • If using, stir in a dash of Worcestershire sauce during the last 30 seconds.

1. 1. Rest (Briefly): Remove the skillet from the heat. The steak bites don’t need a long rest like a whole steak, but a minute or two off the heat while you plate is fine.

Phase 3: Bringing It All Together – Plating Your Masterpiece

1. 1. Serve Immediately: Scoop a generous portion of the creamy mac and cheese into bowls or onto plates.

1. 1. Top with Steak Bites: Arrange a hearty helping of the garlic herb steak bites alongside or on top of the mac and cheese.

1. 1. Garnish (Optional): Drizzle any remaining garlic herb butter from the skillet over the steak bites. Garnish with a sprinkle of fresh parsley or chives for a touch of color, if desired.