Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of dry macaroni and cook according to package instructions until al dente, typically around 7-8 minutes. Once cooked, reserve 125ml of the starchy pasta water, then drain the macaroni thoroughly in a colander. Set it aside while you prepare the creamy sauce.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic, 1 chopped onion, and 1½ cups of mixed bell peppers to the skillet. Sauté these ingredients for 4-5 minutes until the onions are translucent and the peppers are tender.

Crumble in 1 pound of lean ground beef into the skillet. Continue cooking for 5-7 minutes until the beef is browned and fully cooked. Drain any excess fat and season with salt, pepper, paprika, and chili flakes to taste.

Reduce the heat to low and stir in 4 ounces of light cream cheese, followed by 1 cup of shredded mozzarella and 2 light cheese slices. Continue stirring until the cheeses melt into a smooth, creamy sauce, approximately 2-3 minutes.

Add the cooked macaroni to the skillet with the creamy cheese mixture, stirring gently to combine. Gradually pour in the reserved pasta water, mixing until all the noodles are generously coated in the velvety sauce.

Spoon the creamy mac and cheese into deep bowls and sprinkle with freshly chopped parsley for a vibrant, appealing touch.