Cook the Pasta: Bring a large pot of salted water to a boil, add the dry macaroni, and cook until al dente, about 8-10 minutes. Reserve 125ml of pasta water, drain the macaroni, and set aside.

Sauté the Vegetables: In a skillet, melt 2 tablespoons of butter over medium heat, add minced garlic, and chopped onion, sauté for 2 minutes. Add the bell peppers and sauté for 4-5 more minutes.

Add the Ground Beef: Crumble lean ground beef into the skillet, cook until brown, about 5-7 minutes. Drain excess fat and season with salt, pepper, paprika, and chili flakes.

Make it Creamy: Stir in light cream cheese, shredded mozzarella, and cheese slices over low heat until melted and smooth, about 3-4 minutes.

Combine Everything: Add cooked macaroni and reserved pasta water to the skillet, stir until well combined. Adjust sauce consistency with more pasta water as needed.