Preheat the oven to 350 degrees. Butter 9"x12" baking pan.
Cook the pasta in salted water to al dente, then drain and set aside. (Do not rinse the pasta. Rinsing washes away all of the precious remaining cooking liquid that actually helps your sauce stick to the cooked noodles.).
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook for around five minutes, stirring continuously. Add in the chopped chipotle peppers with the additional adobo sauce and whisk to combine. Stir in the milk and cream and simmer for about ten minutes. Add the shredded cheese and stir to melt until smooth and creamy.
Add the pasta to the cheese sauce and stir to evenly coat. Transfer the macaroni and cheese to a large casserole dish and set aside.
In a small bowl, combine the panko, salt, paprika, cumin, garlic powder and cayenne then add in the melted butter and stir to combine with a fork. Top the macaroni and cheese with the spiced panko mixture.
Bake in the preheated oven for 25 – 30 minutes, or until the top is golden brown and the cheese is bubbly.