1 pound tube pasta (penne, elbows, etc.)
1 can evaporated milk
4 cups shredded cheese
Bring a pot of salted water to a boil. Add pasta and cook just until al dente. Drain pasta, reserving 1/2 cup pasta water.
Over medium heat, bring evaporated milk and reserved pasta water just to a boil. Remove pan from heat. Whisk in half the cheese, then stir in pasta. Stir in remaining cheese. Serve hot.