Step 1

In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat. Reduce heat to medium-high; cook 6 minutes, stirring frequently.

Step 2

Reduce heat; simmer uncovered 8 minutes, stirring frequently; do not drain.

Step 3

Remove from heat; stir in cheese until melted.