Creamy Jalapeño Popper Pasta (Printable)

Creamy penne with roasted jalapeños, crispy bacon, and melted cheddar and Monterey Jack cheese for ultimate comfort food.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Bacon

02 - 6 slices bacon, chopped

→ Vegetables

03 - 4 large jalapeños, halved, seeded, and sliced
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Cheese Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 4 oz cream cheese, softened
10 - 1 cup shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - ½ teaspoon smoked paprika
13 - ¼ teaspoon ground black pepper
14 - Salt to taste

→ Garnish

15 - ¼ cup toasted panko breadcrumbs
16 - 2 tablespoons chopped fresh chives

# How to Make It:

01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside.
02 - Place jalapeño slices on a baking sheet and broil on high for 3-4 minutes until lightly charred. Set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon and drain on paper towels. Reserve 1 tablespoon bacon fat in the skillet.
04 - Add onion to the skillet and sauté for 2 minutes. Add garlic and cook for 1 minute more.
05 - Stir in butter and let melt. Whisk in flour and cook for 1 minute to form a roux.
06 - Gradually pour in milk, whisking constantly to avoid lumps. Bring to gentle simmer and cook until thickened, approximately 3 minutes.
07 - Lower heat and whisk in cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir until smooth and melted. Add salt to taste.
08 - Add roasted jalapeños and half the cooked bacon to the sauce. Stir in cooked pasta and toss to coat evenly.
09 - Serve immediately, topped with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Expert Advice:

01 -
  • It gives you all the creamy, smoky, spicy satisfaction of jalapeño poppers without any tedious stuffing or baking time.
  • The roasted jalapeños add a charred sweetness that balances the richness of the cheese sauce perfectly.
  • You can dial the heat up or down depending on your mood, and it still tastes like a treat.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't skip roasting the jalapeños, raw ones can taste harsh and grassy instead of sweet and smoky.
  • Whisk the milk in slowly and constantly, or you'll end up with a lumpy sauce that no amount of stirring will fix.
  • Use freshly shredded cheese instead of pre shredded bags, which contain anti caking agents that make the sauce grainy and less smooth.
  • If the sauce gets too thick, add a splash of pasta water or milk to loosen it back up without breaking the texture.
03 -
  • Toast your panko in a dry skillet with a pinch of salt until it's golden and fragrant, it only takes two minutes but makes a huge difference.
  • Reserve a cup of pasta water before draining, the starch in it is perfect for thinning the sauce without diluting the flavor.
  • Let the cream cheese come to room temperature before adding it to the sauce, cold cream cheese takes forever to melt and can leave you with stubborn lumps.
  • If you want extra smokiness, use smoked cheddar instead of regular, it amps up that popper vibe without any extra effort.
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