2 cups shredded sharp Cheddar, grated (I used white cheddar)
1/4 cup grated Parmesan
In a pan over medium heat, melt butter. Remove 1 TBS melted butter; stir this 1 TBS of butter into panko in a small bowl. Set aside. Add flour to pan of butter; whisk until bubbling, about 1 minute. Whisk in milk. Add paprika, pepper and salt to taste. Constantly stir until sauce thickens, 6 to 8 minutes. Watch carefully so milk doesn't burn on the bottom of the pan. Remove from heat. Stir in Gruyere (or Swiss) and 1 1/2 cups cheddar and Parmesan into sauce until smooth. Stir in ham.
Stir sauce into pasta and broccoli. Sprinkle with remaining 1/2 cup Cheddar. Sprinkle reserved panko on top of cheese. Bake until crumbs are browned and sauce is bubbling, 30 minutes.
Let stand for 5 minutes before serving.
(I felt that the pasta was a little too done. You may not want to cook for as long as noted above)