|Evaporated skim milk||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, cut into small pieces|
|Grated fresh parmesan cheese||1 1⁄2 Cup (24 tbs)|
Cook the pasta according to the directions on the package.
Meanwhile, in a medium saucepan, heat the milk, half-and-half and butter over medium heat just until the butter is melted and the mixture is hot.
Gradually stir in Parmesan cheese.
Cook and stir just until the cheese has melted.
Drain the pasta and add the hot pasta to the cheese mixture.
Toss until well coated.
To serve, transfer the pasta to plates.