Cook the Pasta: Begin by bringing a large pot of salted water to a boil over high heat. Add the dry macaroni and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 125ml of the pasta water, then drain the macaroni and set it aside.

Sauté the Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic, chopped onions, and bell peppers to the skillet. Sauté these for about 4-5 minutes until they are tender and fragrant.

Add the Protein: Crumble in the lean ground beef, spreading it evenly. Cook for 5-7 minutes until the meat is fully browned. Drain excess fat and season with salt, pepper, and paprika.

Make it Creamy: Lower the heat and stir in the light cream cheese, then add the shredded mozzarella and cheese slices, stirring until everything melts into a creamy mixture.

Combine Everything: Add the reserved macaroni to the skillet. Pour in the reserved pasta water, stirring until the macaroni is well coated. Adjust thickness by adding more pasta water if needed.

Garnish and Serve: Sprinkle freshly chopped parsley over the top and serve warm for a comforting meal.