Preheat oven to 375°F.

Prepare pasta according to package directions.

Melt butter in a large stockpot or a Dutch oven, whisk in all-purpose flour until mixture is combined and thickened. Add garlic. Whisk in chicken broth and evaporated milk and a little Dijon mustard until smooth.

Add shredded Swiss cheese and Monterey Jack cheese to the milk mixture, whisking until the cheese has melted. Stir in shredded chicken and diced ham.

Combine the pasta and sauce, and pour into a greased casserole dish

In a small bowl, combine Panko breadcrumbs, breadcrumbs, and melted butter. Sprinkle mixture over the casserole and then bake for 15-20 minutes or until topping is golden and the cheese is bubbly.