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. Cut broccoli into small pieces and either add to boiling pasta for last ~4-5 minutes of boil, or cook alone in a clean pan with lid and 1/4 of water to steam.
4. Drain pasta.
5. Melt 4 Tbs butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes.
6. 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.
7. Dice Cheddar cheese into small cubes, then stir into sauce mixture stir until melted, 2 to 4 minutes.
8. Combine macaroni and cheese sauce until thoroughly coated.
9. Enjoy
Pro-Tip: 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 from drained pasta water for dehydrated milk.
Add Hot Sauce or Siracha for some zing!