Start by bringing a large pot of salted water to a boil. Add the dry macaroni and cook until al dente, about 8-10 minutes. Reserve approximately 125ml of the pasta water before draining it.

In a large skillet, melt 1-2 tablespoons of butter over medium heat. Add minced garlic, chopped onion, and bell peppers. Sauté for 4-5 minutes until tender and translucent.

Crumble in the lean ground beef, stirring into the vegetables. Cook for 5-7 minutes, breaking apart as it browns. Drain excess fat and season with salt, pepper, paprika, and chili flakes.

Reduce heat to low, stir in light cream cheese, shredded mozzarella, and cheese slices. Stir until melted and creamy, about 3-4 minutes.

Add cooked macaroni and reserved pasta water to the skillet, mixing until all is coated in the creamy sauce. Adjust thickness with more pasta water if necessary.