Step-by-Step Instructions

• Bring a large pot of salted water to a rolling boil. Add 240g of dry macaroni and cook until al dente, about 8–10 minutes. Reserve 125ml of pasta water and drain the macaroni.
• In a large skillet, melt 20g of butter over medium heat. Add 1 tablespoon of minced garlic, 100g of chopped white onion, and 75g each of red, green, and yellow bell peppers. Sauté for 4–5 minutes until softened.
• Crumble in 800g of lean ground beef (or turkey/chickpeas) into the skillet. Cook for 5–7 minutes until browned. Season with salt, pepper, paprika, and chili flakes to taste.
• Reduce heat to low and add 140g of light cream cheese, 50g of shredded mozzarella, and 3–4 slices of light cheese. Stir until melted and blended into a silky sauce, about 3–4 minutes.
• Add the reserved pasta and 125ml of reserved pasta water to the skillet, mixing until every noodle is coated with cheese sauce, about 2–3 minutes.
• Remove from heat and serve warm, garnished with freshly chopped parsley.