Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente. Drain and return to the pot.

Place the oven rack in the top third of the oven and preheat the broiler.

Meanwhile, rub the inside of a pot with the clove of garlic. Leave the garlic in the pan and add the milk and the chicken broth. Place over medium heat to warm. Once warmed, remove from the heat and cover to keep warm.

Place a large skillet over medium high heat. Add the olive oil and heat. Add in the leeks and the thyme and cook, stirring often, until the leeks are wilted, 3-5 minutes. Stir in the ham and season with pepper. Pour into a bowl.

In the same large skillet, melt the butter. Whisk in the flour and cook for 30 seconds. Slowly whisk in the milk mixture, discarding the garlic. Cook for 3-5 minutes, or until slightly thickened. Season with salt and pepper. Stir in the gruyere and half of the Parmesan. Stir until the cheeses are melted. Stir in a few dashes of hot sauce.

Pour the cheese sauce over the pasta, then add in the leeks and ham. Stir until combined. Pour the mixture into a 3-quart casserole dish and sprinkle the remaining Parmesan over the top. Place until the broiler until the top is browned, 3-5 minutes.