Cook macaroni in salted water until al dente according to package directions. Before draining, reserve 125ml (about 1/2 cup) of pasta water in a mug, then drain the pasta and set aside.

In a large skillet, melt butter over medium heat. Add minced garlic, chopped onion, and bell peppers. Saute for 4-5 minutes, stirring occasionally, until vegetables are softened and fragrant.

Crumble ground beef into the skillet, breaking it up with a wooden spoon as it cooks. Cook for 5-7 minutes until browned throughout. If excess fat accumulates, drain it off. Season with salt, pepper, paprika, and chili flakes to taste.

Reduce heat to low. Add cream cheese, shredded mozzarella, and torn cheese slices to the skillet. Stir gently until cheeses melt completely into a smooth, silky sauce.

Add the cooked pasta and reserved pasta water to the skillet. Stir well until every noodle is coated in the creamy cheese sauce. Add more pasta water if needed to reach your preferred consistency, or let simmer 1 minute if sauce is too thin.

Taste and adjust seasonings as needed. Garnish with fresh chopped parsley and serve immediately in bowls.