Bring a large pot of salted water to a boil. Add dry macaroni and cook until al dente, about 8-10 minutes. Reserve pasta water, then drain.

In a large skillet, melt butter over medium heat. Add minced garlic, chopped onion, and bell peppers. Sauté for 4-5 minutes until tender.

Crumble in ground beef, increase heat slightly, and cook for 5-7 minutes until browned. Season with salt, pepper, paprika, and chili flakes.

Lower heat and add cream cheese, shredded mozzarella, and cheese slices. Stir until cheese melts to create a creamy sauce.

Add cooked macaroni and reserved pasta water. Stir well to coat each noodle in the creamy sauce.

Remove from heat and garnish with fresh parsley. Serve hot.