Method
- 01
Measure the macaroni and the salt into a 12 to 14 inch skillet or medium saucepan. Add enough water to just barely cover the pasta. Bring to a boil over high heat, stirring often.
- 02
Reduce heat to low and simmer until a lot of the water is gone and the macaroni is al dente and just a tiny bit firmer than you’d like for the finished dish, 7-9 minutes. DO NOT drain the water away. Instead, add the evaporated milk directly to the pan containing the remaining water and nearly cooked pasta.
- 03
Increase heat to medium-high and, while stirring continuously, bring it up to a simmer. Immediately drop the heat down to low and stir in the cheese and cold butter, if using. Stir continuously until cheese has melted and the sauce has thickened, about 1-2 more minutes.
- 04
Taste and add salt and/or pepper to taste. Or, add a couple pinches of my blackened seasoning for a flavor boost. Yum!
