In a large pot, boil water and cook the macaroni as per package instructions until al dente. Drain and set aside.
In a large skillet, heat the butter (or olive oil) over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the ground beef (or substitute) to the skillet. Season with salt, pepper, paprika, and chili flakes. Cook until the meat is browned and cooked through, breaking it apart as it browns.
Mix in the chopped bell peppers and cook until they soften, about 3-5 minutes.
Reduce the heat to low and incorporate the light cream cheese, stirring until it melts and combines smoothly with the ingredients.
Fold in the cooked macaroni, ensuring it is well coated with the creamy mixture.
Add the shredded mozzarella and light cheese slices, mixing until everything is melty and cohesive.
Taste and adjust seasoning as necessary before serving.
Garnish with fresh parsley if desired.
Notes
For added nutrition, consider tossing in some spinach or kale when sautéing the bell peppers.