2 servings; 772 calories per serving
6 ounces (170g) elbow macaroni
Salt, pepper, garlic, mustard powder, hot sauce
6 ounces (180ml) evaporated milk (1/2 cup powdered milk mixed into 1/2 cup water or 1:1 half and half)
Cheese whiz to try to make the sauce creamier
Reduce if using cheese whiz; 6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack
Place macaroni in a medium saucepan or skillet 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 just shy of al dente, about 6 - 8 minutes.
Immediately 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.