Prepare macaroni noodles according to package.  Add the broccoli to the boiling noodles during last minute of cooking time; drain and set aside.

In a skillet on medium heat; melt 1/3 c. butter and add onions.  Saute until they start to become translucent.  Add minced garlic, salt and pepper; saute until fragrant.   Add ham; stir until heated.

In the same pot used to boil the noodles on medium/high heat; melt 2 tbsp. of butter.  In a large measuring cup or bowl; whisk flour into the milk until combined.  Add flour to melted butter.  Continue whisking until mixture thickens.  Once thickened, add half of sharp cheddar cheese and white cheddar cheese.  Stir continuously until melted.  Add paprika and Dijon; salt and pepper to taste.  Stir until combined.

Add noodles and skillet mixture; lightly stir until combined.  Remove from heat.

Preheat oven to 375 degrees.  Generously grease a 13x9 pan with butter.  

Combine Panko bread crumbs and Parmesan.  Melt 1/3 c. butter in a skillet on medium/high heat.  Add bread crumb mixture, salted and pepper to taste and stir until lightly browned.  Remove from heat.

Add half of the noodle mixture to the baking pan.  Sprinkle half of the 8 oz. bag of sharp cheddar cheese.  Top with the remaining half of noodles and sprinkle with remaining cheese.  Sprinkle top with bread crumb mixture and fresh parsley.

Bake for around 15-20 minutes until cheese is melted.  Broil for the last minute of cooking time.