Ingredients
- 4 cups Pacific Foods® Organic Chicken Bone Broth with Sea Salt
- 1 pound uncooked elbow-shaped pasta or small shell-shaped pasta
- 2 cups frozen peas
- 1 (12 ounces) evaporated milk (at room temperature)
- 4 ounces mascarpone
- 8 ounces about 2 cups extra sharp white Cheddar cheese, grated
- 4 ounces about 1 cup pepper Jack cheese, grated
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 8 ounces packaged cubed ham
- 2 tablespoons unsalted butter
- 1 pinch each kosher salt and pepper to taste
Buy Ingredients Online
Instructions
-
Step 1
In a large pot over medium-high heat, bring the bone broth to a boil. Then add the pasta. Cook, stirring the pasta every so often, about 8 minutes. Do not drain the broth.
-
Step 2
Add in the peas, stir to combine, and continue cooking for another 1 minute. Stir in the milk and all 3 cheeses. Then season with the ground mustard, garlic powder, paprika, onion powder, and nutmeg. Stir everything together until well combined and the cheeses have melted and the mixture is creamy.
-
Step 3
Add the cubed ham and butter into the pot and stir well to combine. Remove the pot from heat, taste the mac and cheese, and season with salt/pepper- to taste. If you'd like a thinner consistency, add a few more splashes of broth or water to thin. Serve mac and cheese immediately. Enjoy!
