Cook the pasta by boiling salted water and adding the dry macaroni until al dente, about 8–10 minutes. Reserve 125ml of pasta water before draining.

Sauté vegetables in a skillet with 2 tablespoons of butter, including onion, garlic, and bell peppers for about 4–5 minutes until tender.

Add the lean ground beef and cook, breaking apart until browned, about 5–7 minutes. Drain excess fat and season with salt, pepper, and paprika.

Lower the heat and stir in the light cream cheese and shredded mozzarella until melted, creating a smooth sauce.

Combine the reserved pasta water and drained macaroni into the skillet, tossing until coated. Adjust seasoning as needed.