Pat steak dry with paper towels. Cut steak into 1/2 inch cubes. Season with salt, pepper, garlic powder and cayenne pepper.
Add cubed steak in batches to the preheated Dutch Oven, careful not to overcrowd, and sear on all sides 3-5 minutes. Remove the steak and place on a plate to cool.
Reduce heat to medium and add chopped onion. Cook 5-7 minutes, until soft and slightly browned.
Add butter and minced garlic and saute for 1-2 minutes. Add flour, paprika, ground mustard and bay leaf. Stir until mixture thickens.
Slowly whisk in whole milk, and allow mixture to thicken stirring often, about 5-10 minutes.
Remove from heat and discard bay leaf. Stir in sharp cheddar, Gouda, and half the mozzarella. Add he pasta and the sliced steak and stir. If the mixture is too thick, add reserved pasta water until desired consistency is achieved.
Season with salt and pepper to taste and sprinkle the remaining mozzarella over the top of the dish.
Bake for 20-30 minutes or until cheese has melted and turns golden brown.