Boil the macaroni in salted water according to package instructions until al dente, about 7-9 minutes. Reserve 125ml of pasta water, then drain the rest and set aside.

In a large skillet, melt butter over medium heat. Add garlic, onion, and bell peppers, sautéing for 4-5 minutes until softened and fragrant.

Stir in lean ground beef, cooking for 5-7 minutes until browned. Drain excess fat and season with salt, pepper, paprika, and chili flakes.

Reduce heat to low and add cream cheese, mozzarella cheese, and cheese slices, stirring until melted and smooth.

Fold in the cooked macaroni with the reserved pasta water, mixing until fully coated. Adjust consistency as needed.

Serve hot, garnished with fresh parsley if desired.