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