1. Place a large pot of water on the stove. Bring to a boil. Salt the water. Add the macaroni and stir for 15 seconds. Cook for about 6 minutes. Add the broccoli and bring the water back to a boil. Cook for another 2-3 minutes until the macaroni is tender and broccoli is tender crisp. Drain.
2. Turn the heat down to medium low. Add the macaroni and broccoli back to the pot. Pour in the evaporated milk. Stir in the Dijon mustard. Bring to a simmer. Add the cheese a handful at a time, stirring constantly until all the cheese is melted into the sauce. Continue to simmer until the sauce has thickened slightly, about 3 minutes.

Serve immediately

Tip: The longer this sits on the stove, after its done the thicker and tighter the sauce will become. To loosen it up, stir in a little more evaporated milk or even water. Heat and serve.