Put water in a huge pot. Add the ham bone and pinto beans. Simmer over medium heat until the meat is pretty much falling off of the bone and the beans have softened up. (Check your pot constantly to stir and to avoid overflowing).
Add the elbow macaroni pasta into the pot. Let the pasta cook until al dente. Add the celery and onions. Season with powdered garlic, salt and black pepper. Stir in the heavy cream and continue to cook for 10-15 more minutes.