Bring a large pot of salted water to a boil. Add the dry macaroni and cook for 8–10 minutes, or until al dente. Reserve 125ml of pasta water, then drain the macaroni.

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

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

Lower the heat and stir in cream cheese, mozzarella, and cheese slices until melted into a creamy sauce.

Add the drained macaroni and reserved pasta water. Stir until noodles are well-coated; cook for a few minutes if a thicker sauce is desired.

Remove from heat, spoon into bowls, and garnish with fresh parsley. Serve immediately.