Bring a large pot of salted water to a boil over high heat. Once boiling, add the dry macaroni and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Before draining, reserve 125ml of the starchy pasta water, then drain the macaroni and set aside.

In a spacious skillet, melt 2 tablespoons of butter over medium heat until bubbly. Add the minced garlic, chopped onion, and colorful bell peppers to the skillet. Sauté for 4-5 minutes, stirring frequently, until the vegetables are tender and the onions are translucent.

Crumble in the lean ground beef, using a wooden spoon to break it apart. Continue cooking for 5-7 minutes, stirring often until the meat is no longer pink and is nicely browned. Drain any excess fat, then season the mixture with salt, pepper, paprika, and chili flakes to your taste.

Reduce the heat to low and incorporate the light cream cheese, shredded mozzarella, and cheese slices into the beef and vegetable mixture. Stir continuously for about 3-4 minutes until the cheeses have melted completely and are well combined.

Carefully add the cooked macaroni to the skillet along with the reserved pasta water. Mix everything together thoroughly, ensuring each piece of macaroni is coated in the velvety cheese sauce.