Creamy Jalapeño Popper Pasta (View Print Version)

Creamy penne with roasted jalapeños, crispy bacon, and melted cheddar and Monterey Jack cheeses. Spicy comfort food 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

# 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 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 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, and Monterey Jack cheese. Add smoked paprika and black pepper. Stir until smooth and fully 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 - Plate immediately and top with remaining bacon, toasted panko breadcrumbs, and chopped chives if desired.

# Expert Advice:

01 -
  • It delivers all the creamy, spicy, bacon-loaded joy of jalapeño poppers without the deep fryer or the mess.
  • The cheese sauce clings to every twist of pasta, making each bite ridiculously satisfying.
  • You can dial the heat up or down depending on who is sitting at your table.
  • It comes together in under an hour, which means you can have comfort food on a weeknight without the guilt.
02 -
  • Roasting the jalapeños under the broiler is not optional, it transforms them from sharp and vegetal to sweet and smoky.
  • If you add the cheese to sauce that is too hot, it can break and turn grainy, so lower the heat before whisking it in.
  • Tossing the pasta in the sauce while it is still warm helps it absorb flavor, but if the sauce gets too thick, add a splash of pasta water to loosen it.
03 -
  • Reserve a cup of pasta water before draining, it is liquid gold for loosening the sauce if it gets too thick.
  • Toast the panko breadcrumbs in a dry skillet over medium heat, stirring constantly, until they turn golden and smell nutty.
  • Taste the sauce before adding the bacon back in, because the bacon is salty and you might not need any extra salt at all.
  • If you want to prep ahead, cook the bacon and roast the jalapeños earlier in the day, then everything comes together quickly at dinnertime.
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