Creamy Jalapeño Popper Pasta (Printable Version)

Creamy pasta inspired by jalapeño poppers, featuring roasted jalapeños, crispy bacon, and rich cheese sauce for spicy comfort food lovers.

# 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 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground black pepper
14 - Salt to taste

→ Garnish

15 - 1/4 cup toasted panko breadcrumbs
16 - 2 tablespoons chopped fresh chives

# How to Make It:

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

# Expert Tips:

01 -
  • It delivers all the creamy, spicy, bacony joy of jalapeño poppers without any deep frying or tedious stuffing.
  • The roasted jalapeños add a smoky depth that canned or raw peppers just cant match.
  • You can dial the heat up or down depending on your mood or your audience.
  • It feels indulgent enough for a weekend treat but simple enough for a Tuesday night.
02 -
  • Always whisk the milk in slowly when making the roux or you'll end up with stubborn lumps that are nearly impossible to smooth out.
  • Don't skip the broiling step for the jalapeños, raw peppers taste sharp and one note, but roasted ones add a sweet, smoky complexity that makes the dish.
  • Use freshly shredded cheese instead of pre shredded bags, which contain anti caking agents that can make your sauce grainy instead of silky.
  • If the sauce thickens too much after you add the pasta, stir in a splash of milk or reserved pasta water to loosen it up.
03 -
  • Toast your panko breadcrumbs in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until they turn golden and smell nutty.
  • Reserve a cup of pasta water before draining, it's a lifesaver if your sauce needs thinning and the starch helps it cling to the noodles.
  • Let the cream cheese sit at room temperature for 10 minutes before adding it to the sauce so it melts smoothly without clumping.
  • Taste the sauce before adding salt, the bacon and cheeses are already salty and it's easy to overdo it.
Go Back