In a large 12-inch skillet, heat the olive oil over medium heat.

Add the ground beef and diced onion, browning them until the beef is no longer pink and the onions are translucent. Season with salt and pepper to taste.

Stir in the Worcestershire sauce, green bell pepper, elbow macaroni, water, and beef broth.

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the pasta is fully cooked and most of the liquid has been absorbed.

With the skillet still on low heat, add the milk, heavy cream, and cream cheese. Stir until all the cream cheese is melted and well incorporated.

Remove from heat. Sprinkle half of the mozzarella cheese and half of the provolone cheese into the mixture, stirring to combine.

Top with the remaining provolone cheese and a sprinkle of parsley.

Transfer the mixture to an oven-safe baking dish and bake for about 10 minutes or until the top is melted and slightly browned.