Bring a pot of salted water to boil and add in your macaroni. Cook until al dente, about 7–9 minutes. Reserve about 125ml of pasta water before draining.

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

Crumble in the ground beef (or chosen protein) into the skillet. Cook for about 5–7 minutes, breaking it apart as it browns. Drain excess fat if necessary. Season with salt, pepper, paprika, and chili flakes to taste.

Lower the heat and stir in the light cream cheese, shredded mozzarella, and cheese slices until melted into a sauce.

Toss in the cooked macaroni along with the reserved pasta water. Stir until each noodle is coated in the sauce. Add more pasta water if the sauce is too thick.