This is a lazy-day cafeteria-style mac 'n' cheese that couldn't be easier. Old-fashioned and delicious.

EASY NO-BOIL MAC ‘N’ CHEESE

1 pound dried elbow macaroni
2 tablespoons unsalted butter, melted
1 pound grated extra-sharp Cheddar cheese
3 cups water
3 (12-ounce) cans evaporated milk
2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper

Position oven rack at center of oven. Preheat oven to 350 degrees. Pour melted butter in shallow three-quart baking dish such as 9" x 13" pan. Pour in uncooked macaroni, and toss to coat macaroni and inside of baking dish. Add cheese, reserving one cup for topping, and distribute evenly among macaroni. Pour in three cups water. In mixing bowl, whisk together evaporated milk, mustard, salt, white pepper, and cayenne pepper until blended. Pour milk mixture into baking dish. Sprinkle reserved cheese on top. Bake uncovered for 45 minutes. Remove from oven. Let sit five minutes before serving.