1-First, cook the 12 oz rigatoni pasta in a large pot of salted boiling water until al dente, then drain and set aside for later.

2-Next, toss the 1 lb steak cubes with 2 tbsp Cajun seasoning to coat them evenly and build that flavorful base.

3-Heat 2 tbsp olive oil in a large skillet over medium-high heat, then cook the seasoned steak for 2 to 3 minutes per side until it reaches your desired doneness; remove it from the skillet and cover to keep warm.

4-In a medium saucepan, melt 2 tbsp butter over medium heat, add the 2 cloves minced garlic, and cook for 30 seconds until fragrant before moving on.

5-Stir in 1 cup heavy cream and 1 cup milk, bring to a gentle simmer, then whisk in 1 cup freshly grated Parmesan cheese and 1 cup shredded cheddar cheese until the sauce is smooth and creamy.

6-Season with salt and pepper to taste, add the cooked rigatoni to the cheese sauce, and stir to coat evenly for a perfect mix.

7-Finally, serve by plating the pasta, topping it with the Cajun steak cubes, and garnishing with fresh parsley if you like.