In a half pan, bring 4 cups of water to a simmer. Add the macaroni and cook for 8 minutes or until tender and the water is absorbed.
Stir in 2 tablespoons of butter, half-and-half, Velveeta, and whipped cream cheese. Move the pan to a cooler part of the griddle and stir occasionally until melted and creamy.
Season the ribeye steaks with beef powder and Blackstone Steakhouse seasoning.
Turn the middle burners to high heat. Drizzle avocado oil on the griddle and cook the steaks with the green onions. Flip the steaks every minute until they reach medium-rare (about 130°F). Remove from the griddle and let them rest.
Combine the balsamic vinegar, Worcestershire sauce, 1 tablespoon of butter, and 1 teaspoon of Steakhouse seasoning on the griddle. Reduce by half, then transfer to a bowl.
To serve, layer mac and cheese on the plate, top with steak slices, garnish with green onions, and drizzle with sauce. Enjoy!
