Creamy Jalapeño Popper Pasta (Printable)

Creamy penne with roasted jalapeños, crispy bacon, and melted cheddar-Monterey Jack cheese sauce for a perfectly spiced comfort meal.

# 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 toasted panko breadcrumbs
16 - 2 tablespoons chopped fresh chives

# Directions:

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. 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 the heat and whisk in cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir until smooth and fully 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 dishes immediately. Top with remaining bacon, toasted panko breadcrumbs, and fresh chives.

# Helpful Hints:

01 -
  • It tastes like the appetizer you always order, but big enough to call dinner and feel satisfied.
  • The roasted jalapeños lose their raw bite and turn sweet and smoky under the broiler.
  • You get crispy bacon, creamy cheese, and pasta all in one bowl without feeling like you cheated on anything.
  • It comes together in less than an hour, which means you can make it on a weeknight and still have time to sit down.
02 -
  • If you skip roasting the jalapeños, the raw heat will overpower the dish and burn your mouth instead of warming it gently.
  • Do not add the cheese to boiling sauce or it will break and turn grainy, so lower the heat first and stir slowly.
  • Reserve a cup of pasta water before draining, because if your sauce gets too thick you can loosen it without losing flavor.
03 -
  • Toast the panko in a dry skillet over medium heat until golden, watching it closely because it burns fast and tastes bitter when it does.
  • Grate your own cheese instead of buying pre shredded, because the coating on bagged cheese keeps it from melting smoothly into the sauce.
  • Taste the sauce before adding salt, because bacon and cheese are already salty and you do not want to overdo it.
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