Pack the flour through pepper in a snack size ziptop bag. Pack the pasta and broccoli in a sandwich ziptop bag. Pack the cheese with the bags*.
In camp:
Cut the cheese into very small chunks. A piece of clean parchment paper or a paper towel folded – or even a gallon freezer bag works well as a cutting board.
Ass 3½ cups water to a 2 Liter pot, bring to a boil, 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 starts to melt. Cover and let sit for 5 minutes to fully melt.
Serve topped with the reserved cheese.
Serves 2.
Note:
Swiss cheese will carry fine for a first night out trip. You can use shredded as well, but take a sealed bag to ensure freshness. Take it chilled in a cooler to the trailhead, or keep in a cooler if car camping. I carry fresh cheese deep in the backpack, to ensure it stays cooler, and if you carry an FBC Cozy or pot cozy, drop it in cold. If it gets warm, it’ll get limp, but is safe to eat.
