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Creamy Stovetop Mac and Cheese with Ham and Peas

  • 10 min
    Prep Time
  • 25 min
    Total Time
  • 8 Servings
  • 619 per 1 serving


  • 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


  • 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!

Calories 619
Total Fat 30 g
Sat. Fat 15.8 g
Trans Fat 0 g
Cholesterol 93 mg
Sodium 905 mg
Total Carb 52 g
Dietary Fiber 3 g
Sugar 8 g
Protein 32 g
Vitamin D 6 %DV
Calcium 37 %DV
Iron 16 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.