Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the dry macaroni and cook until al dente, about 8-10 minutes. Reserve 125ml of the starchy pasta water, then drain the macaroni and set it aside.

In a large skillet, melt 2 tablespoons of butter over medium heat, watching it foam and bubble. Add the chopped white onion, minced garlic, and diced bell peppers to the skillet. Sauté for 4-5 minutes until the vegetables are tender and fragrant, and the onions are translucent.

Crumble the lean ground beef into the skillet with the vegetables, cooking for approximately 5-7 minutes until browned. Stir often to break apart any large chunks. Once browned, drain excess fat, then season the mixture with salt, pepper, paprika, and chili flakes.

Lower the heat to medium-low and incorporate the light cream cheese, shredded mozzarella, and light cheese slices into the skillet. Stir continuously for 3-4 minutes until the cheeses melt together into a creamy sauce.

Add the drained macaroni to the skillet, along with the reserved pasta water. Stir everything together until the macaroni is well-coated in the creamy sauce.