1 can evaporated milk
1/4 c chopped onion
1/4 tsp salt3 c uncooked elbow macaroni
1 10 oz can of condensed mushroom soup
3 c shredded aged Cheddar cheese
1 tsp Worcestershire sauce
1/2 tsp dry mustardpepper

Set aside 1/2 c of the evaporated milk. Add water to remaining milk to make 4 1/2 cups; pour into large saucepan.
Add onion and salt; bring to boil, stirring frequently.
Add macaroni; simmer over medium-low heat, uncovered and stirring frequently, until pasta is tender, about 15 minutes.
Do not drain.
Add soup, cheese, Worcestershire sauce, mustard and reserved evaporated milk; cook over low heat, stirring, until cheese is melted and sauce is smooth.
Add more salt and pepper to taste.
Serves 5.

Mexicale Mac and Cheese
Brown 1 lb. Lean ground beef; drain fat if necessary. Add to Creamy One-pot Mac and Cheese along with 1 c of your favourite salsa.

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