Bring a large pot of salted water to a boil and cook the dry macaroni for about 7–8 minutes until al dente. Reserve 125ml of pasta water, drain and set aside the pasta.

Melt 20g of butter in a deep skillet over medium heat. Add minced garlic, chopped onion, and bell peppers. Sauté for 4–5 minutes until softened.

Add the lean ground beef to the skillet and cook for 5–7 minutes until browned. Season with salt, pepper, paprika, and chili flakes.

Lower the heat and add the light cream cheese, shredded mozzarella, and cheese slices, stirring for 3–4 minutes until melted into a smooth sauce.

Fold the cooked macaroni into the creamy mixture and gradually pour in the reserved pasta water until the desired consistency is reached. Mix for another 2–3 minutes.