Creamy Jalapeño Popper Pasta (Print Version)

Creamy penne with roasted jalapeños, crispy bacon, and melted cheddar-Monterey Jack cheese sauce.

# Ingredient List:

→ 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 toasted panko breadcrumbs
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.
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. Add salt to taste.
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 and top with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Helpful Hints:

01 -
  • It tastes like the best jalapeño popper you've ever had, but you get to eat it with a fork and no greasy fingers.
  • The roasted jalapeños give you smoky heat without setting your mouth on fire.
  • Everything comes together in one skillet after the pasta is cooked, so cleanup is surprisingly easy.
  • It's fancy enough to serve guests but simple enough to throw together on a weeknight.
02 -
  • Don't skip roasting the jalapeños, raw ones are too sharp and can overpower the dish, while roasted ones add complexity and a gentle heat.
  • Whisk the milk in slowly when making the roux or you'll end up with a lumpy sauce that's impossible to fix.
  • Use freshly shredded cheese instead of pre shredded, the anti caking agents in bagged cheese can make your sauce grainy instead of smooth.
03 -
  • Reserve a cup of pasta water before draining, you can use it to loosen the sauce if it gets too thick when you toss everything together.
  • Broil the jalapeños on the top rack of your oven for the best char, and don't walk away because they can burn in an instant.
  • Let the cream cheese come to room temperature before adding it to the sauce, it melts faster and blends in without clumping.
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