High Cal, No Boil Mac & Cheese

• 1/2 c flour
• 4 cups shredded cheese
• 1 (16 oz) pkg elbow macaroni
• 1 cup milk
• 1 cup heavy cream
• 1 cup water
• 8 oz softened cream cheese, cubed
• 1 tsp dry mustard
• fresh ground pepper

1. In a medium bowl, combine flour and shredded cheese. In a large bowl, stir together the macaroni, milk and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. 
2. Pour into a very large, deep casserole dish. Make sure all the pasta is covered.  It won't cook if it isn't in the liquid mixture.   
3. Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.