Cook the Pasta: Boil a large pot of salted water, add dry macaroni, and cook for 7-9 minutes until al dente. Reserve 125ml of pasta water, then drain.

Sauté the Vegetables: In a skillet, melt 2 tablespoons of butter over medium heat, add garlic, onion, and bell peppers; sauté for 4-5 minutes.

Add the Protein: Crumble 500g of lean ground beef into the skillet, cook for 5-7 minutes, season with salt, pepper, paprika, and chili flakes.

Make it Creamy: Stir in cream cheese, mozzarella, and cheese slices, heating until melted into a creamy sauce.

Bring Everything Together: Add macaroni to the skillet, fold in the creamy mixture and reserved pasta water, stirring well.