In a large pot, bring salted water to a rolling boil over high heat. Add the dry macaroni and cook until al dente, about 8-10 minutes. Reserve 125ml of the starchy pasta water before draining the macaroni.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic, chopped white onion, and diced bell peppers. Sauté for 4-5 minutes until softened and translucent.

Crumble the lean ground beef into the skillet. Cook for 5-7 minutes, stirring frequently, until completely browned. Drain excess fat and season with salt, pepper, paprika, and chili flakes.

Reduce heat to low and stir in light cream cheese, shredded mozzarella, and light cheese slices until melted and creamy, about 2-3 minutes.

Add the cooked macaroni and reserved pasta water to the cheese mixture, stirring well to coat. Adjust sauce consistency with more water if needed.

Transfer the mac & cheese to serving bowls and garnish with chopped parsley. Serve immediately.