Three-ingredient stovetop macaroni and cheese

Put short pasta in a pot with just enough cold water to barely cover it and a little pinch of salt.

Bring to a boil, stirring regularly, until the water has cooked away to a starchy slurry and the pasta is close to done.

Turn the heat lower and add an equal weight of evaporated milk, about half a 12-oz can for 6 oz pasta.

Add an equal weight of shredded cheese and stir until melted, smooth and glossy.

Stir in frozen peas (and ham).

Loosen with a splash of milk if it gets tight. Taste, add a pinch more salt and a dash of hot sauce for acid.