Preheat oven to 350 degrees
Cook pasta noodles according to package directions, cooking to al dente or slightly less then drain well
Shred cheese
Melt butter in saucepan over medium high heat
Whisk in flour and continue whisking while cooking for 1-2 minutes
Slowly and carefully stir in beer while continuing to whisk
Bring to a simmer for 3-4 minutes
Slowly whisk in milk and then bring to a simmer until sauce has thickened enough to coat a spoon, about 5 minutes
Stir in 12 oz of the shredded cheese until melted and smooth, remove from heat
Add salt and a pinch of chipotle chili powder to taste
Stir together cooked noodles and cheese and place in a 2-3 quart casserole dish
Layer remaining cheese on top then crush chips and add to top
Bake for about 30 minutes until chips are lightly browned and cheese is bubbly