- Cook your pasta to package directions, drain and set aside.
- In a skillet, melt about 3 tbsp of the butter over medium heat, then add in the flour and whisk until fully combined, allowing the roux to thicken and become golden.
- Gradually add whole milk, whisking constantly, add in the salt and pepper.
- Continue to whisk to avoid burning and cook the roux for another 2 minutes.
- Add in the cheese and stir until completely melted.
- Add in the chipotles in adobos and fully combine.
- In a large baking dish, cover the pasta with the cheese sauce and thoroughly combine.
- Make the Panko breadcrumb topping. Toast the Panko in melted butter and additional chipotles.
- Sprinkle the baking dish with the chipotle breadcrumb topping.
- Bake for about 20 minutes at 350 degrees or until golden brown.
