Creamy Jalapeño Popper Pasta (Print Version)

Creamy penne with roasted jalapeños, crispy bacon, and rich cheese sauce. A spicy comfort food ready in 40 minutes.

# 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

# 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 garlic and cook for 1 minute more.
05 - Stir in the butter and let it melt. Whisk in the flour and cook for 1 minute to form a roux base.
06 - Gradually pour in the 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. Season with salt to taste.
08 - Add roasted jalapeños and half the bacon to the sauce. Stir in cooked pasta and toss to coat evenly.
09 - Divide among serving bowls and top with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Additional Tips::

01 -
  • It tastes exactly like jalapeño poppers but in a cozy, fork-twirling form that feels like a warm hug with a little heat.
  • You get crispy bacon, roasted jalapeños, and three kinds of cheese all clinging to pasta, which is basically a dream come true.
  • It comes together in about 40 minutes, so you can have something impressive on the table without spending your whole evening in the kitchen.
  • The spice level is completely adjustable, so you can make it mild for kids or keep it fiery for the heat lovers in your life.
02 -
  • Don't skip roasting the jalapeños, because raw ones can be harsh and overpowering, but a quick char mellows them into something smoky and sweet.
  • Whisk the milk in slowly when making the roux 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, because those are coated with anti-caking agents that can make your sauce grainy instead of smooth.
  • Taste the sauce before adding salt, because bacon and cheese are already salty, and it's easy to overdo it if you're not careful.
03 -
  • Toast your panko in a dry skillet over medium heat for just a minute or two, it adds a nutty crunch that makes the dish feel restaurant-quality.
  • Save a cup of pasta water before draining, because if your sauce gets too thick, a splash of that starchy water will bring it back to life without diluting the flavor.
  • Let the cream cheese sit out for 15 minutes before you start cooking so it melts smoothly into the sauce without clumping up.
  • If you're serving this to guests, keep the skillet warm on the lowest heat and people can serve themselves straight from the pan, it stays creamy longer that way.
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