Heat olive oil in a 12-inch skillet over medium heat. Add the ground beef and diced onion. Cook until the meat is browned and the onions are translucent, about 5-7 minutes. Season with salt and pepper.

Incorporate the Worcestershire sauce and diced green bell pepper into the skillet. Stir well.

Add the uncooked elbow macaroni, water, and beef broth to the skillet. Bring everything to a boil over high heat.

Lower the heat, cover, and simmer for about 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid has absorbed.

Add the whole milk, heavy cream, and cream cheese. Stir until the cream cheese fully melds into the mixture.

Remove from heat and fold in the shredded mozzarella and half of the provolone. Stir to combine.

Transfer the mixture into an oven-safe baking dish. Top with the remaining provolone cheese and sprinkle with chopped parsley.

Bake in a preheated oven for about 10 minutes, or until the top is melted and slightly browned.