Ingredients:
6 oz. elbow macaroni
salt
6 oz. evaporated milk
6 oz. grated mild or medium cheddar cheese, or any good melting cheese
Instructions:
Put macaroni in a medium saucepan and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is al dente, about 6 minutes.
Add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.