Begin by bringing a large pot of salted water to a boil. Add 240g of dry macaroni and cook according to package instructions until al dente, usually around 7-9 minutes. Once cooked, reserve 125ml of the starchy pasta water before draining the rest. Set the drained macaroni aside while you prepare the creamy sauce.

In a large skillet, melt 20g of butter over medium heat. Once melted, add 1 tablespoon of minced garlic, 100g of chopped white onion, and 75g each of red, green, and yellow bell peppers. Sauté the mixture for 4-5 minutes until the vegetables are tender and fragrant, stirring occasionally to prevent sticking.

Crumble in 800g of lean ground beef (or turkey/chickpeas for a vegetarian option) into the skillet with the sautéed vegetables. Cook for 5-7 minutes, breaking the meat with a spatula until browned and fully cooked. Drain any excess fat, and season the mixture with salt, pepper, paprika, and chili flakes to taste, stirring well to combine.

Reduce the heat to low, and stir in 140g of light cream cheese, 50g of shredded mozzarella, and 3-4 light cheese slices. Mix until all the cheese is melted and forms a silky smooth sauce. Keep the mixture on low heat, allowing the cheese to blend without becoming grainy.

Once the sauce is creamy, add the reserved al dente macaroni and the reserved pasta water to the skillet. Stir gently, coating all the noodles in the luscious cheese sauce. If the sauce is too thick, you can add a little more pasta water to reach your desired consistency.

Once everything is well combined and heated through, transfer the creamy mac & cheese to serving bowls. For a touch of freshness, sprinkle with chopped fresh parsley. Serve immediately and indulge in this hearty dish.