Creamy Jalapeño Popper Pasta (Print version)

Creamy penne tossed with roasted jalapeños, crispy bacon, and a rich three-cheese sauce for bold, comforting flavors.

# Required ingredients:

→ 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 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground black pepper
14 - Salt to taste

→ Garnish

15 - 1/4 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 - Cook chopped bacon in a large skillet over medium heat until crispy. Remove bacon and drain on paper towels. Reserve 1 tablespoon bacon fat in the skillet.
04 - Add onion to the skillet with reserved bacon fat and sauté for 2 minutes. Add minced garlic and cook for 1 minute more.
05 - Stir in butter and allow it to 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 heat and whisk in cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir until smooth and melted. Adjust seasoning with salt.
08 - Add roasted jalapeños and half the bacon to the sauce. Stir in cooked pasta and toss to coat evenly.
09 - Transfer to serving plates immediately and top with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Expert Advice:

01 -
  • It delivers all the creamy, spicy, smoky flavor of jalapeño poppers without the deep frying or the fuss.
  • The roasted jalapeños add just enough heat without overwhelming the richness of the three cheese sauce.
  • Crispy bacon and toasted panko on top give you that satisfying crunch in every forkful.
  • It comes together in under 40 minutes, which means you can have restaurant quality comfort food on a weeknight.
02 -
  • Don't skip roasting the jalapeños, because raw peppers can be too sharp and grassy, but roasting them mellows the heat and adds a smoky sweetness.
  • Whisk the milk in slowly and keep stirring, or you'll end up with a lumpy sauce that nobody wants.
  • Add the pasta to the sauce, not the other way around, so you can control how much sauce clings to each noodle.
  • If the sauce gets too thick, splash in a little pasta water or extra milk to loosen it up before serving.
03 -
  • Toast your panko in a dry skillet over medium heat for just a few minutes, watching it closely so it doesn't burn, and it'll add the perfect crispy contrast.
  • Use freshly shredded cheese instead of pre shredded bags, because the anti caking agents in bagged cheese can make your sauce grainy instead of smooth.
  • If you're serving this to a crowd, double the recipe and bake it in a casserole dish topped with extra cheese and panko for a bubbly, golden finish.
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