In a large pot, bring salted water to a boil over high heat. Add 8 oz of dry macaroni and cook until al dente, about 8-10 minutes. Once cooked, reserve 125ml of pasta water, then drain the macaroni.

In a large skillet over medium heat, melt 2 tablespoons of butter until it bubbles gently. Add 1 cup chopped white onion, 2 cloves minced garlic, and 2 cups bell peppers. Sauté for 4-5 minutes until tender.

Crumble in 1 lb of lean ground beef to the skillet. Cook for about 5-7 minutes, stirring until browned. Drain excess fat and season with salt, pepper, paprika, and chili flakes.

Reduce heat to low and add 8 oz light cream cheese, 1 cup shredded mozzarella, and 4 slices light cheese slices. Stir for 3-4 minutes until melted into a creamy sauce.

Once cheese is melted, add the drained macaroni and reserved pasta water to the skillet. Mix until pasta is coated. Adjust sauce thickness with more pasta water if necessary.