Crock Pot Mac and Cheese

1 20 oz bag of elbow macaroni
1 12 oz can evaporated milk
4 T butter
4 cups shredded cheddar cheese
1 8 oz box of cream cheese
1 teaspoon mustard seed
approx 2 1/2 cups water (more or less depending on the consistency you want)

I added 1 1/2 cups water, evaporated milk, butter, cheddar cheese, mustard seeds and cream cheese in crock pot. I let it sit for half an hour to soften everything before adding the elbow macaroni. Stir the macaroni in. Let it cook for two hours. I stirred it every 45 minutes or so to prevent sticking. At the end I didn't like the consistency so I added another cup of water.