Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute until smooth.

Slowly pour in the milk while whisking continuously. Cook until the mixture thickens, about 5 minutes.

Stir in the white cheddar cheese, garlic powder, onion powder, salt, and pepper until the cheese is melted and the sauce is smooth. Add the cooked macaroni and mix well. Set aside.

Season both sides of the ribeye steaks with salt, black pepper, garlic, and rosemary.

Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the skillet and let rest for a few minutes.

While the steaks are resting, heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

In a bowl, soak the shrimp in buttermilk for about 10 minutes.

In another bowl, combine flour, Cajun seasoning, paprika, cayenne pepper, and salt.

Dredge the soaked shrimp in the seasoned flour mixture, shaking off excess.

Fry the shrimp in batches for about 2-3 minutes or until golden brown and cooked through. Remove and place on paper towels to drain.

Slice the ribeye steaks into strips.

On a plate, place a generous serving of white cheddar macaroni and cheese. Top with slices of ribeye steak and a handful of Cajun fried shrimp.