Creamy Jalapeño Popper Pasta (Print version)

Roasted jalapeños, crispy bacon, and rich cheese sauce transform penne into a spicy, creamy comfort dish.

# 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 panko breadcrumbs, toasted
16 - 2 tablespoons chopped fresh chives

# Steps:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
02 - Place jalapeño slices on a baking sheet and broil on high for 3 to 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 minced garlic and cook for 1 minute more.
05 - Stir in butter and let it melt. Whisk in flour and cook for 1 minute to form a roux base.
06 - Gradually pour in milk while whisking constantly to avoid lumps. Bring to a 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. Season with salt to taste.
08 - Add roasted jalapeños and half the cooked bacon to the sauce. Stir in the cooked pasta and toss to coat evenly.
09 - Transfer to serving plates and top immediately with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Cooking tips:

01 -
  • It tastes like the best jalapeño popper you've ever had, but you get to eat it with a fork and no one judges you for seconds.
  • The roasted jalapeños lose their sharp bite and turn sweet and smoky, so even heat-shy eaters come back for more.
  • It comes together in under 45 minutes, which means you can pull it off on a weeknight without losing your mind.
  • The crispy bacon and panko on top add crunch that makes every bite feel like a tiny celebration.
02 -
  • Don't skip roasting the jalapeños, raw ones will make the sauce taste sharp and green instead of sweet and smoky.
  • Shred your own cheese from a block, the pre-shredded kind has coatings that make the sauce gritty and broken.
  • If the sauce gets too thick, thin it with a splash of pasta water or milk, adding just a little at a time until it loosens up.
03 -
  • Reserve a cup of pasta water before you drain the noodles, the starchy water is perfect for loosening the sauce if it tightens up.
  • Toast the panko in a dry skillet over medium heat, shaking the pan constantly, until it turns golden and smells like buttered popcorn.
  • Taste the sauce before you add the pasta, this is your chance to adjust the salt, pepper, and heat before it's too late.
Go back