Start by preheating your oven to 350 degrees and spray a 9 x 13 pan with non-stick spray.
In a small bowl, combine breadcrumbs, 1 tablespoon of melted butter and 1/2 cup of grated parmesan cheese. Stir to combine and set aside.
While you are making your cheese sauce, start a large pot of salted water to boil. Once boiling, cook your rigatoni macaroni pasta per your package instructions, minus 2-3 minutes. Add broccoli in with your pasta and cook for 2 minutes until tender crisp. Once pasta and broccoli are cooked, drain your pasta and set aside.
To make your cheese sauce, add your butter to a large skillet and melt over medium high heat and once your butter is melted, add in the flour.
Whisk together and continue whisking while your flour cooks for 1-2 minutes before slowly pouring in the milk and chicken stock. Whisk together to combine and break up any flour clumps.
Add in spices, salt and pepper and bring almost to boil, stirring often. Turn heat down to medium and stir in the Parmesan cheese and the sharp cheddar cheese and continue to stir until all of your cheese has melted.
Pour your cooked pasta, broccoli and diced ham into your cheese sauce and stir to combine. Move your casserole to your prepared baking pan, sprinkle the top of your casserole with the breadcrumb mixture and bake for 20-25 minutes.
Remove your Broccoli and Cheese Casserole from oven and let sit for 10 minutes before serving. I know waiting is hard but that molten lava cheese sauce needs time to cool a bit and set up ???? Trust me, wait the 10 minutes!