In a pot, cook Elbow Macaroni (3 cup) according to package directions. Set aside.
In a large pan, add Ham (2 cup). Cook over medium heat until browned. Transfer to a plate and set aside.
In a large pan, add Butter (70 gram). Once butter is melted, add in Dijon Mustard (1 teaspoon) and All-Purpose Flour (1/4 cup). Whisk together until it becomes a smooth paste.
Slowly add in Chicken Stock (3 1/2 cup), whisking as you go. Add in Milk (1 1/2 cup) and Whipping Cream (1 1/2 cup). Keep stirring for 5 minutes, or until mixture is just about to boil.
Add Cheddar Cheese (5 cup). Stir together. Once the cheese is melted, add cooked macaroni and ham. Season with Salt and Pepper (to taste).