Creamy Jalapeño Popper Pasta (Print Version)

Creamy pasta dish with roasted jalapeños, crispy bacon, and rich cheese sauce for spicy comfort food lovers.

# Ingredients 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

# 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 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 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 melted. Add 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 - Serve immediately, topped with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Expert Tips:

01 -
  • It tastes like the best jalapeño poppers you ever had, but you can eat it with a fork and feel like you made dinner.
  • The roasted jalapeños mellow out just enough to give you warmth without setting your mouth on fire.
  • Crispy bacon and gooey cheese sauce make every bite feel a little indulgent.
  • It comes together in about 40 minutes, which means you can pull it off on a weeknight.
02 -
  • Don't skip the broiling step for the jalapeños, that char makes all the difference in flavor and takes the edge off the heat.
  • If your sauce gets too thick, add a splash of pasta water or milk to loosen it up.
  • Use freshly shredded cheese instead of pre-shredded, it melts smoother and doesn't have that gritty coating.
03 -
  • Reserve a cup of pasta water before you drain it, that starchy water is perfect for thinning out the sauce if it gets too thick.
  • Toast the panko in a dry skillet with a tiny bit of butter until golden, it only takes two minutes and makes a huge difference.
  • If you want to make this ahead, prep the sauce and roast the jalapeños in advance, then cook the pasta and toss everything together right before serving.
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