1. 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.
2. 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. Increase heat to high and, while stirring continuously, bring to a boil.
3. Reduce heat to low and stir in the cheese. Stir continuously until cheese has melted and the sauce has thickened, about 1-2 more minutes.
4. Taste and add salt and/or pepper to taste.

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