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This recipe was featured in the September 2015 issue of Every Day with Rachael Ray magazine.
Bring a large pot of water to a boil for the pasta.
In a medium saucepan, melt the butter over medium heat. Add the shallots, garlic and jalapeño. Cook, stirring often, until softened, about 3 minutes; season with salt and pepper. Stir in the cornstarch then add the milk. Bring to a bubble then add the cream cheese, stirring until it melts, 3-5 minutes. Add both cheddars and stir in a figure-eight motion until melted, about 5 minutes. Stir in the canned chiles and reduce the heat to low.