Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.
I followed this recipe exactly with the (major) exception of skipping the packaged Velveeta and making my own. I hate buying that stuff, using 1/4 of the block, then throwing the rest away. Plus, it taste's so fake to me! Anyway, I used the recipe below, but only made 1/4 of a recipe. Luckily the math worked out nicely. I just omitted the "cheese melting" steps above, including the flour milk and Velveeta. SO DELICIOUS!! http://www.momables.com/momveeta-i-cant-believe-its-not-block-cheese/
Enjoyable, cheesy dish. It felt indulgent. I used 2/3 pre-sliced velveeta and 1/3 reduced fat sharp cheddar. The milk & flour mixture took quite a bit more than 8 min to thicken. Would be good with mushrooms too.
I made this with whole-wheat pasta and fresh broccoli -- it was fine but too salty! I would make again but without adding salt. The ham, cheese and salt just put it over the top. I also sauteed the ham to brown it a little, but that's just a personal preference.