Ultimate macaroni and cheese

Ingredients
3 cups 2% milk
2 1/2 cups water
1/2 teaspoon fine sea salt
450 grams pasta (like macaroni, shells, etc)
2 Tablespoons unsalted butter
1 1/2 cups evaporated milk (about 18 oz)
2 cups (150g or 8 oz) cheddar cheese
1/4 teaspoon freshly ground black pepper
assorted spices/seasonings (Tabasco sauce, creole seasoning, paprika, chives, basil, oregano, thyme)

1. In a large, heavy bottomed pot, such as a cast iron Dutch oven, combine the 2% milk, water and salt. Bring to a boil, then tip in the pasta, stirring slowly with a wooden spoon.
2. Cook the pasta in the milk, partially covered with a lid, over medium-high heat until al dente, about 9-10 minutes; it should be slightly underdone when you bite into it. Do not drain!
3. Reduce the heat to medium-low. Stirring constantly, add the butter, dijon and evaporated milk to the pot. Slowly sprinkle in the cheese, a handful at a time, and stir until melted. The sauce will thicken as the cheese melts and the pasta finishes cooking.
4. Remove the pot from the heat. Season with pepper and paprika. Taste the mac & cheese and shake in a little extra salt, if desired. Cool slightly, stirring occasionally, until the sauce has thickened and coats the pasta. Serve at once, letting people add their preferred seasonings.

I used 30 briquettes, but probably would have been fine with 25 or so. I highly recommend the creole seasoning, but I think many other seasonings would work great! 

Adapted from: http://www.simplebites.net/campfire-one-pot-macaroni-cheese/