Three ingredient stovetop macaroni and cheese

Put the pasta in a skillet, barely cover with cold water and a small amount of salt, and bring to a boil.

Boil until the water has completely boiled off and the pasta is cooked, about seven or eight minutes for tubular pasta or about six for elbows. The starch stays behind as a fluid gel.

When the remaining liquid is almost a gel, stir in the evaporated milk and bring to a simmer.

Simmer about a minute until piping hot.

Stir in the cheese until gooey and glossy.

Finish with a tiny touch of salt.