Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides generously with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Add minced garlic and rosemary, if using. Add the steaks to the skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from skillet and let rest for 5 minutes before slicing.

In a bowl, toss the shrimp with blackening seasoning until evenly coated. Heat olive oil and butter in a separate skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they are opaque and cooked through. Serve with lemon wedges.

Cook elbow macaroni according to package instructions until al dente; drain and set aside. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.

Gradually whisk in milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes. Remove from heat and stir in shredded Gouda and cheddar cheese until melted and smooth. Season with salt and pepper.

Fold in the cooked macaroni until well combined. If desired, sprinkle breadcrumbs on top. Transfer to a baking dish and bake in a preheated oven at 350°F (175°C) for about 20 minutes or until bubbly and golden.

Plate the ribeye steak, blackened shrimp, and a generous serving of gouda macaroni and cheese. Garnish with chopped parsley and enjoy your meal!