Creamy Jalapeño Popper Pasta (Print View)

Creamy penne with roasted jalapeños, bacon, and rich cheese sauce. Spicy, satisfying comfort food in 40 minutes.

# Components:

→ 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 ounces cream cheese, softened
10 - 1 cup shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground black pepper
14 - Salt to taste

→ Garnish

15 - 1/4 cup panko breadcrumbs, toasted
16 - 2 tablespoons chopped fresh chives

# Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly and set aside.
02 - Arrange jalapeño slices on a baking sheet. Broil on high for 3 to 4 minutes until lightly charred. Remove from oven and set aside.
03 - In a large skillet over medium heat, cook chopped bacon until crispy, approximately 5 to 7 minutes. Transfer bacon to paper towels to drain. Reserve 1 tablespoon of bacon fat in the skillet.
04 - Add chopped onion to the skillet with reserved bacon fat and sauté for 2 minutes. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in butter and allow it to melt completely. Whisk in flour and cook for 1 minute to form a light roux base.
06 - Gradually pour in milk while whisking constantly to prevent lumps from forming. Bring to a gentle simmer and cook until thickened, approximately 3 minutes.
07 - Reduce heat to low. Whisk in softened cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir until smooth and fully melted. Season with salt to taste.
08 - Add roasted jalapeños and half of the cooked bacon to the cheese sauce. Stir in the cooked pasta and toss thoroughly to coat evenly with sauce.
09 - Transfer to serving bowls immediately. Top with remaining bacon pieces, toasted panko breadcrumbs, and fresh chopped chives.

# Expert Advice:

01 -
  • It captures every bit of jalapeño popper magic in a bowl you can actually call dinner.
  • The roasted peppers bring smoky sweetness without overwhelming heat.
  • Bacon fat in the sauce base adds a richness you didn't know you needed.
  • It comes together in under an hour, even on a weeknight.
02 -
  • Don't skip seeding the jalapeños unless you truly love heat; the membranes hold most of the spice and can overpower the dish.
  • Whisk the milk in slowly and constantly to prevent the roux from clumping into a lumpy mess.
  • Let the cream cheese soften at room temperature before adding it so it melts smoothly into the sauce.
  • Toast the panko separately in a dry skillet for a few minutes; it burns easily under the broiler.
03 -
  • Reserve a cup of pasta water before draining; if your sauce gets too thick, a splash of that starchy water brings it back to life.
  • Roast extra jalapeños and freeze them in a zip-top bag for the next time you crave this dish.
  • Grate your own cheese from a block instead of using pre-shredded; it melts smoother and doesn't have anti-caking agents that can make the sauce grainy.
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