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Place macaroni in a wide, shallow braiser or skillet. Cover with cold water so that the macaroni is just submerged and no more.
Place the pot over a medium heat burner and bring to a simmer, stirring often. Because this recipe requires less water and no draining, the macaroni is more likely to stick and requires a bit of stirring.
After about 6-7 minutes, the pasta should be al dente and the remaining water in the pan should be very thick. Add the evaporated milk and bring to a simmer. After 2-3 minutes the pasta should be cooked through. Add the heavy cream and butter and stir until butter is melted. Remove from heat and stir in the cheeses. Season to taste with salt and pepper. Serve immediately.