Boil your macaroni in salted water until it reaches al dente, then drain, reserving 125ml of the pasta water.

In a large skillet, melt your butter over medium heat. Add the minced garlic, chopped onion, and bell peppers, sautéing for about 4-5 minutes until softened.

Crumble in the ground beef, cooking for around 5-7 minutes. Stir while breaking it up, and drain any excess fat if needed. Season with salt, pepper, paprika, and chili flakes.

Reduce the heat to low and stir in the cream cheese, mozzarella, and cheese slices. Mix until it melts into a silky sauce.

Fold in the cooked pasta and add the reserved pasta water. Stir until each noodle is well-coated in the creamy sauce. Adjust the thickness of the sauce as needed.