Cook the macaroni in salted boiling water according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water in a measuring cup.

In a large skillet over medium heat, melt the butter and sauté the minced garlic and chopped onions for 2-3 minutes until fragrant. Add the diced bell peppers and cook for another 4-5 minutes until softened.

Crumble the ground beef directly into the skillet, breaking it into small pieces as it cooks. Cook for 5-7 minutes until completely browned. Drain excess fat if needed, then season with salt, pepper, paprika, and red pepper flakes.

Reduce heat to low. Stir in the softened cream cheese first, followed by the mozzarella and torn American cheese slices. Stir gently until everything melts into a smooth, creamy sauce.

Add the cooked pasta and gradually pour in the reserved pasta water, starting with a few tablespoons. Toss everything together until each noodle is coated. Add more pasta water as needed to reach desired consistency.