Bring a large pot of salted water to a boil. Add 240g dry macaroni and cook for 8–10 minutes. Reserve 125ml of pasta water before draining.

In a large skillet, melt 20g of butter over medium heat. Add minced garlic, chopped white onion, and bell peppers. Sauté for 4–5 minutes until softened.

Crumble 800g of lean ground beef into the skillet. Cook for 5–7 minutes until browned. Drain excess fat and season with salt, pepper, paprika, and chili flakes.

Reduce heat to low and stir in 140g of light cream cheese, 50g of shredded mozzarella, and 3-4 light cheese slices. Stir until melted and creamy.

Add the reserved pasta and pasta water to the skillet, mixing until well combined. Adjust thickness with additional pasta water if needed.

Remove from heat, transfer to serving bowls, and garnish with parsley. Serve warm.