In a large pot, bring salted water to a boil and add dry macaroni. Cook the pasta until al dente, about 7–9 minutes, then reserve 125ml of the pasta water. Drain the macaroni and set it aside to cool slightly.

In a large skillet, melt 1 tablespoon of butter over medium heat. Once bubbling, add minced garlic, chopped onion, and sliced bell peppers. Sauté for 4–5 minutes until the vegetables are softened and the onions are translucent.

Crumble the lean ground beef into the skillet, stirring well. Cook for 5–7 minutes until it's browned and any moisture has evaporated. Drain excess fat, then season with salt, pepper, paprika, and chili flakes.

Reduce heat to low, add the light cream cheese, shredded mozzarella, and cheese slices. Stir continuously until melted, creating a creamy sauce.

Add the cooked macaroni and reserved pasta water. Stir until the noodles are coated in the cheese sauce, adding more reserved water if needed for consistency.

Remove from heat and serve in bowls, garnished with freshly chopped parsley. Pair with a green salad or garlic bread.