Bring a pot of salted water to a boil and add the pasta. Aim for al dente – tender but with a little bite. Drain and reserve a bit of pasta water.

In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for 30 seconds, then add bell peppers and cook until softened.

Push the vegetables to the side and add the ground beef. Cook until no pink remains, then drain excess fat if necessary.

Sprinkle in salt, pepper, paprika, and chili flakes. Add cream cheese, shredded mozzarella, and cheese slices, stirring over low heat until melted into a creamy sauce.

Add the drained macaroni to the skillet, mixing until every noodle is coated in the cheese mixture. Garnish with chopped parsley.

Serve hot, pairing with a green salad or steamed vegetables.