1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Season the steak pieces with salt and pepper, then cook in the skillet until browned and cooked to your liking, about 4-5 minutes. Remove from skillet and set aside.
3. In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the cooked macaroni to the skillet, stirring to coat the pasta with the garlic butter.
5. Pour in the heavy cream and milk, stirring gently. Bring to a simmer.
6. Gradually add the cheddar and mozzarella cheese, stirring continuously until smooth and creamy.
7. Return the steak to the skillet, mixing everything together until well combined.
8. Season with additional salt and pepper if needed. Garnish with chopped parsley before serving.

Remember, cooking is an art, not a science. Feel free to tweak the flavors to suit your taste, just like I learned from my abuela, who always believed in ‘un poquito de esto y un poquito de aquello’ (a little bit of this and a little bit of that).