1. Add water and salt to large pot and bring to a boil.
2. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, ~8-10+ minutes.
3. Drain pasta.
4. Melt 4 Tbs butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes.
5. Add 1.25 cups dehydrated Milk to 3.5 cups clean water, Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes.
6. Dice Cheddar cheese into small cubes, then stir into sauce mixture stir until melted, 2 to 4 minutes.
7. Combine macaroni and cheese sauce until thoroughly coated.
8. Enjoy
Pro-Tips: If you have extra cream cheese or parmesan stir it in for more Cheesey splendor!
If water is tight capture 3.5 cups of water when draining pasta for dehydrated milk.
Add Hot Sauce or Siracha for some zing!
Leftover pasta can be saved and fried up for yummy 2nd meal - hot lunch anyone?