Begin by bringing a large pot of salted water to a boil. Add 240g of dry macaroni and cook until al dente, about 7–9 minutes. Stir occasionally to prevent sticking, then reserve 125ml of pasta water and drain the rest. Set the macaroni aside.

In a large skillet, melt 20g of butter over medium heat. Once melted and bubbling, add 1 tablespoon of minced garlic, 100g chopped onions, and 75g each of red, green, and yellow bell peppers. Sauté the mixture for 4–5 minutes until the vegetables are soft and fragrant.

Next, crumble in 800g of lean ground beef into the skillet. Cook for 5–7 minutes, breaking it up as it cooks until the meat is browned and no longer pink. Drain any excess fat if necessary, then season with salt, pepper, paprika, and chili flakes to taste.

Reduce the heat to low and stir in 140g of light cream cheese, 50g of shredded mozzarella, and 3–4 light cheese slices. Keep stirring until the cheeses melt fully, resulting in a silky sauce.

Add the cooked macaroni to the skillet with your cheese and meat mixture. Pour in the reserved 125ml of pasta water gradually, stirring continuously until every noodle is well-coated in the creamy sauce.

Once your Creamy Philly Cheesesteak Mac & Cheese is mixed thoroughly and heated through, remove it from the heat. Scoop generous portions into deep bowls and garnish with fresh parsley.