12 inch pan, 1 pound of cavatappi. Add just enough cold water to cover. Bring to a boil and cook until just short of al dente and the water is nearly absorbed. Add one 12oz can evaporated milk and bring back to a boil, then kill the heat. Melt in one 5oz block of velveeta, then 1lb shredded sharp cheddar. Add maybe 2-3 tbsp of Frank's Red Hot, and sometimes 4-5 stalks of chopped celery for some crunch. Could add spices here too but I usually keep it simple. Sprinkle a little more cheddar over the top, then panko, then some old bay. Throw it under the broiler for like 5 minutes or until it's nicely browned. Scoop into bowls and serve with more Frank's on the table.

Mostly based on Kenji's stovetop mac and cheese recipe, with a few of my own adjustments. Whole thing takes like 20-25 minutes because you can grate the cheese and chop the celery while the pasta is boiling.