Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Add macaroni and cook until al dente, about 8-10 minutes. Reserve 125ml of pasta water before draining.

Sauté the Veggies: In a large skillet over medium heat, melt butter. Add garlic, onion, and bell peppers. Sauté for 4-5 minutes until softened.

Brown the Protein: Add lean ground beef and cook for about 5-7 minutes, breaking apart as it browns. Stir in seasonings to taste.

Create the Creamy Sauce: Reduce heat to low, add cream cheese, mozzarella, and cheese slices. Stir until melted and smooth, about 3-4 minutes.

Combine and Adjust: Mix drained macaroni into the skillet. Stir until well-coated, adding reserved pasta water as needed for consistency.

Serve Warm: Dish out into bowls, garnish with fresh herbs or extra cheese, and serve warm.