16 ounces elbow macaroni
12 ounces American cheese cubed
3/4 cup evaporated milk
Cook the macaroni according to the package directions. Drain the pasta, reserving 1/3 cup of pasta water.
Return the cooked pasta to the pot and set the heat to medium-low. Add the American cheese, evaporated milk, and reserved pasta water and stir until the cheese has melted. Serve immediately.