Quick Macaroni and Cheese Bento

I found the cutest pasta at the local market on Friday. It's teddy bear shaped! Since it was time for lunch, and I had just done a ton of dishes, I didn't feel the need to dirty up much more with cooking lunch. So, I made a tiny batch of macaroni and cheese with 1 cup of the bear pasta. I boiled up some water, added a pinch of salt, and then filled the box with pre-cut cucumbers and pre-peeled carrots. I then got out a slice of cheddar cheese, and cut out a bear shape using my rice mold. With the leftover bits of cheese, a teaspoon of butter, and 2 tablespoons of milk, I made some simple macaroni and cheese using the hot, drained pasta. Then I filled the rest of the bento with half of the pasta and my daughter set to work eating it. To save time tomorrow, I took the other half of the pasta and made another bento for the fridge. This time I used a leaf of lettuce to separate the pasta, and added some grapes and cut cucumbers to switch things up a bit.

This is the coolest carrot I've ever seen! It grew wrapped around another carrot!

The first bento, with the cheese cut-out.

See? Teddy bear pasta!

Mmmm, pasta and some fruit and veggies.

Here you can see how it all fits with the lid on.

Hamburger and Pepper Pasta

I think my taste buds have changed on me. I find that lately I not only tolerate some spicy food, but I am actually craving it. Now, for me, jalapeno peppers are spicy...or used to be, anyhow. Lately I adore pepper jack cheese, so I bought some to use this week, not having an idea as to how. There were two peppers, one red, one green, in my fridge that needed to be cooked, so I thought a one pan dish would be perfect for dinner.

Hamburger and Pepper Pasta
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 Small onion, chopped
1 Clove garlic, minced
2 T Extra virgin olive oil
1 Lb ground beef
2 Cups fusili pasta/elbow macaroni
1 Box chicken stock/broth
Salt and pepper to taste
1 Cup pepper jack cheese, cut into cubes
1 Cup cheddar cheese, shredded

Heat the pan to medium-high heat, add olive oil. Saute peppers, onion, and garlic until soft. Crumble ground beef into the pan, and brown. Add the chicken broth and the pasta. Make sure the pasta is under the liquid, and cover with a lid. Cook for about 20 minutes or until pasta is tender. Turn heat to low, and add the pepper jack cheese. Stir until melted, then add the cheddar. Melt the cheddar and remove from heat. Serve hot.

Sauteed peppers, onion, garlic, and browned beef in the oil.

Chicken stock and pasta added.

Keep the lid on to prevent the pasta from drying out.

Adding the pepper jack cheese.

Adding the cheddar cheese.

Mmmm, super cheesy, peppery pasta.