In a Dutch oven, combine milk, water and macaroni bring to a boil over medium heat Reduce heat and simmer until macaroni is tender stir in cheeses until melted. Season with salt and pepper.

1 package (16 ounces) elbow macaroni 4 ounces Velveeta, cubed 2 cups shredded sharp cheddar cheese 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper