Begin by boiling a large pot of salted water over high heat. Add 240g of dry macaroni and cook according to package instructions until al dente, about 8-10 minutes. Once done, reserve 125ml of the pasta water before draining the macaroni in a colander. Set it aside while you prepare the creamy sauce.

In a large skillet, melt 20g of butter over medium heat. Once sizzling, add 1 tablespoon of minced garlic, 100g of chopped white onion, and 225g of colorful bell peppers. Sauté for 4-5 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent sticking.

Crumble in 800g of lean ground beef (or turkey/chickpeas) to the skillet, allowing it to brown for 5-7 minutes. Season your mixture with salt, pepper, paprika, and chili flakes to taste, adding depth to the flavors.

Lower the heat to medium-low and stir in 140g of light cream cheese alongside 50g of shredded mozzarella and 3-4 light cheese slices. Continuously stir until everything melts together into a silky sauce, about 3-4 minutes.

Add the cooked macaroni to the creamy mixture along with the reserved 125ml of pasta water. Stir well to combine. Let it simmer for a couple of minutes for flavors to meld.

Serve your delicious Creamy Philly Cheesesteak Mac & Cheese in bowls and garnish with fresh parsley for a pop of color.