Best Ever & Easiest Mac & Cheese

12 oz large elbow macaroni
1 lb Velveeta cheese
salt and pepper to taste
2 tall cans evaporated milk
1 can of water
2 sticks of butter

Bring 4 cups of water to a boil, add salt and stir in macaroni. Return to a boil and cook only until noodles change in size or color (you want them to remain very undercooked). Drain at once and pour over sticks of butter in crock pot. While macaroni is cooking, heat water and milk. Pour water/milk mixture over noodles. Add Velveeta cheese. Cover and cook on low for 2-3 hrs stirring occasionally.