Creamy Jalapeño Popper Pasta (Printable view)

Creamy pasta with roasted jalapeños, crispy bacon, and melted cheese sauce. Spicy, indulgent, and ready in under 40 minutes.

# What You Need:

→ Pasta

01 - 12 ounces 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 ounces 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

# How To Make:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and reserve.
02 - Arrange sliced jalapeños on a baking sheet. Broil on high setting for 3 to 4 minutes until lightly charred. Set aside.
03 - Cook chopped bacon in a large skillet over medium heat until crispy, approximately 6 to 8 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon bacon fat in skillet.
04 - Add onion to the skillet with reserved bacon fat and sauté for 2 minutes. Add minced garlic and cook for 1 minute more until fragrant.
05 - Stir in butter and allow it to melt completely. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
06 - Gradually pour milk into the roux while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3 minutes until thickened.
07 - Reduce heat to low. Whisk in softened cream cheese, cheddar cheese, Monterey Jack cheese, smoked paprika, and black pepper. Stir until completely smooth and melted. Season with salt to taste.
08 - Add roasted jalapeños and half of the crispy bacon to the cheese sauce. Fold in cooked pasta and toss gently until evenly coated.
09 - Transfer to serving dishes immediately. Top each portion with remaining bacon, toasted panko breadcrumbs, and fresh chives.

# Expert Advice:

01 -
  • It delivers all the creamy, spicy, cheesy joy of jalapeño poppers without the deep frying mess.
  • The bacon fat adds a smoky depth that store bought versions can never replicate.
  • You can dial the heat up or down depending on your mood or your audience.
  • It comes together in under 40 minutes, making it perfect for weeknight indulgence.
02 -
  • Do not skip roasting the jalapeños or you will end up with a grassy, overly sharp heat that overpowers the creamy sauce.
  • Use freshly shredded cheese instead of pre shredded because the anti caking agents in bagged cheese can make your sauce grainy.
  • If your sauce gets too thick, add a splash of pasta water or milk to loosen it back up.
  • Let the cream cheese soften at room temperature before adding it so it melts smoothly without clumping.
03 -
  • Toast your panko in a dry skillet with a tiny bit of butter until golden for extra crunch and flavor.
  • Reserve a cup of pasta water before draining in case you need to loosen the sauce later.
  • Use a whisk instead of a spoon when adding the milk to avoid lumps in your roux.
  • Let the sauce sit for a minute after you turn off the heat so the flavors can marry before serving.
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