Start by bringing a large pot of salted water to a rolling boil over high heat. Add the dry macaroni and cook for 8–10 minutes, or until al dente. Reserve 125ml of pasta water before draining the macaroni in a colander.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic, chopped onion, and diced bell peppers. Sauté for 4–5 minutes until the vegetables are tender and fragrant.

Add 1 pound of lean ground beef to the skillet with the sautéed vegetables. Cook for 5–7 minutes, or until well-browned. Drain excess fat and season with salt, pepper, and paprika.

Reduce heat to low, then add 4 ounces of light cream cheese, 1 cup of shredded mozzarella, and 2 slices of light cheese. Stir continuously for 3–4 minutes until the cheese is melted and the sauce is creamy.

Gently fold in the cooked macaroni and reserved pasta water into the skillet. Stir well for 2–3 minutes, ensuring that every piece of pasta is coated in the luscious sauce.