Creamy Jalapeño Popper Pasta (Printable)

Creamy pasta with roasted jalapeños, crispy bacon, and melted cheese sauce. Comfort food with a satisfying spice.

# 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 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.
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 heat and whisk in 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 cooked pasta and toss until evenly coated.
09 - Transfer to serving dishes immediately and top with remaining bacon, toasted panko breadcrumbs, and fresh chives.

# Expert Suggestions:

01 -
  • It tastes like the best part of a party appetizer but fills you up like a real dinner.
  • The roasted jalapeños bring smokiness without the raw vegetal sharpness that some people shy away from.
  • You can dial the heat up or down depending on who's at your table, and it still tastes indulgent.
  • It comes together in about 40 minutes, which is fast enough for a weeknight but feels special enough for company.
02 -
  • If you skip roasting the jalapeños, the heat will be sharper and more vegetal, and you'll lose that sweet, smoky depth that makes this dish special.
  • Don't rush the roux or let the heat get too high, or the flour will clump and the sauce will taste pasty instead of smooth and rich.
  • Use softened cream cheese, not cold, or it will take forever to melt and you'll end up with stubborn lumps floating in your sauce.
  • Toss the pasta with the sauce while both are still hot, because the warmth helps the cheese coat every surface and the dish comes together in seconds.
03 -
  • Toast your panko in a dry skillet over medium heat for just a couple minutes, stirring constantly, until it's golden and fragrant, because it adds a whole other layer of texture.
  • Reserve a cup of pasta water before you drain it, and if your sauce seems too thick after tossing, add a splash of that starchy water to loosen it up without diluting the flavor.
  • Taste your cheese sauce before you add the bacon, because bacon varies in saltiness and you don't want to over-salt the whole dish.
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