Stovetop mac and cheese but from scratch. Cover elbows with just enough water to barely cover them, boil the water down to cook the pasta, then add evaporated milk when most of the water is gone. When the evaporated milk starts bubbling, add shredded cheese of your choice, as long as they melt well (the cheese can obviously be cheap or expensive depending on what you get). Cook over your lowest heat until the cheese is fully melted and incorporated. Add a little cayenne, mustard powder (or a teaspoon of dijon), and a tiny bit of nutmeg.