1 1/2 C milk
One can (12 oz) evaporated milk
1/4 C (1/2 stick) unsalted butter, melted, cooled to room temp
3 large eggs
1/2 t salt
3 C (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
1/2 lb elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 C grated Parmesan cheese