Step 1: Bring a large pot of salted water to a boil. Add the twisted pasta and cook until al dente, following the package instructions. Reserve a little pasta water, drain, and set aside.

Step 2: While the pasta cooks, pat the steak tips dry with paper towels. This helps them sear instead of steaming. Season them with salt and black pepper.

Step 3: Heat butter in a heavy skillet over medium-high heat. Add the steak tips and let them sear for about 2 to 3 minutes per side, just until browned on the outside. Remove the steak and set it aside.

Step 4: In the same skillet, lower the heat slightly and add minced garlic. Let it cook until fragrant, then stir in honey and soy sauce. Let the mixture bubble into a sticky glaze. Return the steak bites to the skillet and toss to coat. Once the pieces are glazed, remove from heat and keep warm.

Step 5: In a medium saucepan, melt butter over medium heat. Pour in heavy cream and let it warm through. Add the Velveeta cubes, stirring until melted and smooth.

Step 6: Stir in the cheddar and Parmesan, whisking until the sauce is thick and glossy. Season with paprika, salt, and black pepper to taste.

Step 7: Toss the drained pasta into the cheese sauce, making sure every piece is well coated.

Step 8: Plate the pasta on one side and pile the honey garlic steak bites on the other. Garnish with parsley and serve immediately.