Begin by bringing a large pot of salted water to a boil. Add the dry macaroni and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve 125ml of the starchy pasta water, then drain the rest and set the pasta aside.

In a large skillet over medium heat, add 20g of butter or olive oil. Once melted, toss in 1 tablespoon of minced garlic, 100g of chopped white onion, and 75g of each finely chopped red, green, and yellow bell peppers. Sauté for about 4-5 minutes until the vegetables are softened and fragrant.

Crumble in 800g of lean ground beef into the skillet. Cook, breaking it up with a spatula for about 5-7 minutes until no longer pink, and drain any excess fat. Season with salt, pepper, paprika, and chili flakes.

Lower the heat and add in 140g of light cream cheese, 50g of shredded mozzarella, and 3-4 light cheese slices. Stir until the cheeses melt into a smooth, creamy sauce.

Add the cooked macaroni to the skillet along with the reserved pasta water. Stir gently until every noodle is thoroughly coated in the rich, cheesy sauce.