*Made for the outdoors: prepped in your kitchen, baked over a fire or in the oven.
Direction:
1. Prepare at home.
2. Cook broccoli florets, save the water, and set it aside.
3. Cook the pasta in salted water until just shy of al dente (about 6 minutes). Drain and set aside.
4. In a large pan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux.
5. Whisk in the milk and the broccoli water. Cook, while stirring constantly, until the sauce thickens (about 5 to 7 minutes).
6. Stir in salt, pepper, and cottage cheese. The cottage cheese lumps will melt.
7. Add grated cheese until all the cheese has melted and the mixture is smooth and creamy.
8. In the dish, add broccoli, pasta, and cheese sauce. Gently combine well.
9. Top with sliced tomatoes, cover with foil, and refrigerate until ready to use.
Bake at the Campground:
1. Preheat the oven to 350°F(190°C) or light the fire. Build your fire at least 30 to 45 minutes before you plan to cook. You’ll need time to get a bed of hot coals and let the flames die down.
2. Bake on a rack over hot coals or in the oven for 25 to 30 minutes. Over the fire check often … to see that the bottom is not burning.
Additional Information
Substitutes:
Pasta: Use whole wheat if not gluten-free or legume-based pasta.
Cottage cheese: Sub with ricotta.
Cheese: Mix in pepper jack, smoked gouda, or mozzarella.
Tips and Tricks:
• Under-cook pasta slightly. It finishes cooking in the oven.
• Add protein easily with shredded chicken, white beans, or even peas.
• Reheat leftovers with a splash of milk to restore creaminess.
• Customize the top: add breadcrumbs, crushed nuts, or sunflower seeds for extra crunch and nutrition.
Shop Ingredients
Directions
*Made for the outdoors: prepped in your kitchen, baked over a fire or in the oven.
Direction:
1. Prepare at home.
2. Cook broccoli florets, save the water, and set it aside.
3. Cook the pasta in salted water until just shy of al dente (about 6 minutes). Drain and set aside.
4. In a large pan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux.
5. Whisk in the milk and the broccoli water. Cook, while stirring constantly, until the sauce thickens (about 5 to 7 minutes).
6. Stir in salt, pepper, and cottage cheese. The cottage cheese lumps will melt.
7. Add grated cheese until all the cheese has melted and the mixture is smooth and creamy.
8. In the dish, add broccoli, pasta, and cheese sauce. Gently combine well.
9. Top with sliced tomatoes, cover with foil, and refrigerate until ready to use.
Bake at the Campground:
1. Preheat the oven to 350°F(190°C) or light the fire. Build your fire at least 30 to 45 minutes before you plan to cook. You’ll need time to get a bed of hot coals and let the flames die down.
2. Bake on a rack over hot coals or in the oven for 25 to 30 minutes. Over the fire check often … to see that the bottom is not burning.
Additional Information
Substitutes:
Pasta: Use whole wheat if not gluten-free or legume-based pasta.
Cottage cheese: Sub with ricotta.
Cheese: Mix in pepper jack, smoked gouda, or mozzarella.
Tips and Tricks:
• Under-cook pasta slightly. It finishes cooking in the oven.
• Add protein easily with shredded chicken, white beans, or even peas.
• Reheat leftovers with a splash of milk to restore creaminess.
• Customize the top: add breadcrumbs, crushed nuts, or sunflower seeds for extra crunch and nutrition.
