Creamy Jalapeño Popper Pasta (Print)

Creamy penne tossed with roasted jalapeños, crispy bacon, and rich cheese sauce for a spicy comfort food 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 ounces 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 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 prevent lumps. Bring to a gentle simmer and cook until thickened, approximately 3 minutes.
07 - Lower the heat and whisk in cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir until smooth and melted. Adjust seasoning with salt to taste.
08 - Add roasted jalapeños and half the cooked bacon to the cheese sauce. Fold in the cooked pasta and toss to coat evenly.
09 - Transfer to serving dishes immediately. Top with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Expert Tips:

01 -
  • It delivers all the indulgent flavor of jalapeño poppers without the tedious stuffing and frying.
  • The roasted peppers add smoky depth that canned or raw jalapeños just cant match.
  • Crispy bacon and toasted panko give you that satisfying crunch in every other bite.
  • Its rich enough to impress guests but simple enough to make on a weeknight when you need comfort with a kick.
02 -
  • Soften the cream cheese before adding it to the sauce or youll fight stubborn lumps that refuse to melt smoothly.
  • Dont skip broiling the jalapeños, raw peppers can taste grassy and overly sharp without that charred sweetness.
  • Reserve a cup of pasta water before draining, a splash can loosen the sauce if it thickens too much when you toss everything together.
  • Taste your sauce before adding salt, the bacon and cheeses already bring plenty of saltiness to the party.
03 -
  • Toast your panko in a dry skillet over medium heat for just 2 minutes, stirring constantly, until its golden and fragrant.
  • Grate your own cheese from a block instead of buying pre shredded, it melts smoother and tastes fresher without the anti caking agents.
  • If you love extra spice, leave the seeds in one or two jalapeño halves and mix them in for pockets of heat.
  • Use a whisk instead of a spoon when building the roux and adding the milk, it prevents lumps and keeps the sauce silky.
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