In a pot of boiling salted water, cook the carrots for about 15 minutes or until very tender. Drain and pour into a large bowl. Add chicken broth and puree. Set aside.
In a large pot of salted boiling water, cook pasta 1 minute less than al dente. Follow the cooking time on the package. Pour into a colander, rinse with cold water to stop cooking and drain well.
Drizzle with 2 tablespoons olive oil and toss to coat. Set aside.
In a bowl, add Panko bread crumbs, butter, paprika, Italian seasoning, salt and pepper. Mix well and work in butter with your fingers. Set aside.
In a large pot over medium heat, add a drizzle of olive oil, then the garlic and leek. Cook, stirring for 3 to 4 minutes to soften.
Add the butter and melt. Add the flour, mix to form a paste and continue cooking for 1 minute while stirring.
Whisk in 1 cup of milk and until smooth. Add the rest of the milk followed by the dried mustard, dried parsley and Italian spices. Season with salt and pepper and mix.
Cook 4 to 5 minutes until slightly thick, about the consistency of 35% cream. Remove from heat and add cheese, ham and carrot puree. Mix for 2 minutes to melt the cheese. It doesn’t have to be completely melted. Adjust seasoning to taste. Add the macaroni and mix.
Pour into a large 9 x 13 inch baking dish and spread. Sprinkle Panko mixture on top and place in oven.
Bake for 30 minutes. Rotate 180 degrees halfway through baking. Remove from oven and let stand 10 minutes before serving. Enjoy!