In a 12-inch skillet, pour in the olive oil and warm it over medium heat.

Add the ground beef and diced onion to the skillet. Cook until the meat is no longer pink and the onions become soft and translucent. Season with salt and pepper to your liking.

Stir in the Worcestershire sauce, diced bell pepper, elbow macaroni, water, and beef broth. Bring this mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. Check to ensure the pasta is tender and most of the liquid has evaporated.

Keeping the skillet on low heat, mix in the whole milk, heavy cream, and cream cheese. Stir until the cream cheese is fully incorporated.

Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan, stirring to combine. Top with the rest of the provolone cheese and chopped parsley.

Pour everything into an oven-safe casserole dish and bake for about 10 minutes, or until the cheese is melted and slightly browned.