Creamy Jalapeño Popper Pasta (Printer View)

Creamy pasta dish with roasted jalapeños, crispy bacon, and melted cheddar and Monterey Jack cheese sauce.

# 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

# Method:

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 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 avoid lumps. Bring to a gentle simmer and cook until thickened, approximately 3 minutes.
07 - Lower the heat and whisk in the 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 the cooked pasta and toss until evenly coated.
09 - Serve immediately, topped with remaining bacon, toasted panko breadcrumbs, and chopped chives.

# Expert Advice:

01 -
  • It tastes like the best part of a game day appetizer turned into actual dinner.
  • The roasted jalapeños lose their sharp bite but keep a smoky warmth that never overwhelms.
  • You get creamy, crunchy, spicy, and savory all in one bowl.
  • It comes together in about 40 minutes with ingredients you can grab on a regular grocery run.
02 -
  • If you skip seeding the jalapeños, you'll end up with a much spicier dish that might be too intense for some people.
  • Whisking the milk in slowly is the only way to avoid a lumpy sauce, so don't rush this step even if you're hungry.
  • Let the cream cheese come to room temperature before adding it or it won't melt smoothly into the sauce.
  • Reserve a cup of pasta water before draining in case your sauce needs thinning later.
03 -
  • Use freshly shredded cheese instead of pre shredded bags because the anti caking agents can make your sauce grainy.
  • Taste your jalapeños raw before roasting since heat levels vary wildly from pepper to pepper.
  • If your sauce gets too thick, thin it out with reserved pasta water a little at a time until it's just right.
  • A cold lager or crisp Sauvignon Blanc cuts through the richness perfectly and makes this feel like a real occasion.
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