Preheat oven to 325 degrees. Set out a lightly greased casserole dish (we use a 8X8 glass casserole).
Shred cheese; set aside.
Bring 4 quarts of water to a rapid boil. Add a pinch of salt and box of pasta to the water, and return to a boil. Cook uncovered, stirring occasionally for 5 minutes. Drain well.
Layer 1/3 macaroni, sprinkle with salt, 1/3 shredded cheese; repeat 2 more times.
Slowly pour 1 can of evaporated milk over the top of noodles/cheese.
Bake 30 minutes at 325 degrees, then raise oven temperature to 375 and bake for 15 more minutes until cheese is melted and browned.
