Begin by cutting the NY Strip steaks into uniform 1/4-1/2 inch cubes for even cooking. Combine smoked paprika, garlic powder, onion powder, and Lite Creole seasoning in a bowl. Drizzle avocado oil over the steak cubes, coat evenly and refrigerate for at least 30 minutes.

Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain pasta and set aside.

In a medium saucepan over medium heat, melt unsalted butter. Stir in all-purpose flour and whisk for about 2 minutes to create a roux. Gradually pour in lukewarm whole milk, whisking until thick and bubbly. Mix in pepper jack and shredded cheeses until melted and smooth, reserving some sauce for topping later.

Fold drained pasta into cheese sauce until thoroughly coated. Preheat the oven to 350°F (175°C). Divide mac and cheese mixture into oven-safe bowls, drizzle with reserved cheese sauce and place on a baking sheet. Bake for 20-25 minutes until golden and bubbly, broiling for an additional 5 minutes.

While mac and cheese bakes, heat a skillet over high heat and add marinated steak bites in a single layer. Sear for about 3-4 minutes until caramelized and cooked to desired doneness. Remove from heat.

Once mac and cheese is baked, top each bowl with warm steak bites and serve immediately.