In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes, stirring constantly.

Gradually whisk in the whole milk, ensuring there are no lumps. Continue to cook until the mixture thickens, about 3-5 minutes.

Reduce the heat to low and stir in the shredded white cheddar cheese, garlic powder, onion powder, and Dijon mustard. Mix until the cheese is melted and the sauce is smooth. Add the cooked macaroni to the cheese sauce and stir until well combined. Set aside.

Season the ribeye steak with salt and pepper on both sides.

Heat the olive oil in a skillet over medium-high heat. Add the ribeye steak and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let it rest for a few minutes before slicing.

Cut the salmon fillet into bite-sized pieces. In a bowl, toss the salmon pieces with sweet chili sauce until well coated.

In the same skillet, add the salmon bites and cook over medium heat for about 3-4 minutes, turning gently until cooked through and caramelized.

On a large plate, add a generous serving of the white cheddar macaroni and cheese. Top with sliced ribeye steak and sweet chili salmon bites.

Garnish with chopped fresh parsley before serving.