2 ounces white cheddar
2 ounces lager beer
1½ ounces fire-roasted poblano chiles (Hatch chiles can also be used)
1 teaspoon corn starch + 1 tablespoon water, mixed
2 ounces yellow cheddar
Dollop whipped Boursin cheese
In a medium-size pot, bring green chile and beer to simmer. Add grated white cheddar and whisk until melted. Once cheese is melted, add corn starch, and water mixture. Add pasta. Melt grated yellow cheddar on top and garnish with a dollop of whipped Boursin cheese.