Swiss Broccoli Mac & Cheese

Swiss Broccoli Mac & Cheese
  • 3 Tbsp all-purpose flour
  • ½ cup dry milk
  • 2 tsp dry mustard powder
  • 1 Tbsp dried parsley
  • 1 tsp dried garlic
  • ¼ tsp ground black pepper
  • 8-ounces uncooked small shell pasta
  • 1/3 cup diced dried broccoli
  • 5-ounces swiss cheese
  • 3 1⁄2 c water

At home:

Pack the flour through pepper in a small plastic bag. Put the pasta and broccoli in a sandwich bag. Pack the cheese with the bags.

In camp:

Cut the cheese into very small chunks.

Bring the water to boil in your pot, add pasta and broccoli pieces. Return to a boil. Lower the stove’s heat and boil gently with the lid on until the pasta is done according the pasta package, stirring occasionally. Do not drain. Stir in the dry ingredients, then most of the cheese (reserve a bit for topping). Turn off heat and stir until the cheese melts. Serve topped with the reserved cheese.

Serves 2.