This is a super easy recipe that makes a lot of food.  It's great for potlucks and for picky children.  If you want to be super healthy, you can even mix the pasta with some pureed winter or butternut squash (they sell it in the freezer section of the market) before assembling the macaroni and cheese.

1 box of macaroni (I use Barilla Plus Multigrain because it's good for you!)
1 1b of shredded cheese, plus a little extra (I use a combo of cheddar and monterey jack)
1 5 oz can of evaporated milk
butter
salt and pepper

Cook pasta according to directions.
Preheat oven to 350 degrees.
Butter a baking dish (the dish needs to be at least a couple of inches deep for all of the layers)
Put a single layer of pasta at the bottom of the baking dish.
Top with shredded cheese, salt and pepper, and dot with butter.
Continue layering until you reach the top of your baking dish (usually 3-4 layers, I do 4 layers in my Corningware dish).
Top with extra cheese; salt and pepper and dot with butter.
Pour evaporated milk evenly over the top of the pasta layers, letting it drip down through to the bottom of dish.
Bake uncovered for 30-45 minutes until golden.
It's super easy and yummy! Enjoy!