Creamy pasta with roasted jalapeños, crispy bacon, and rich cheese sauce delivers bold, comforting flavors.
# 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 tbsp unsalted butter
07 - 2 tbsp 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 tsp smoked paprika
13 - ¼ tsp ground black pepper
14 - Salt, to taste
→ Garnish
15 - ¼ cup panko breadcrumbs, toasted
16 - 2 tbsp chopped fresh chives
# How to Make It:
01 - Boil salted water and cook pasta according to package directions 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 - Cook chopped bacon in a large skillet over medium heat until crispy. Remove bacon and drain on paper towels, reserving 1 tbsp bacon fat in the skillet.
04 - Add finely chopped onion to the skillet and sauté for 2 minutes, then add minced garlic and cook for 1 more minute.
05 - Stir in butter and melt completely. Whisk in flour and cook for 1 minute to form a roux.
06 - Gradually whisk in whole milk, avoiding lumps. Bring mixture to a gentle simmer and cook until thickened, approximately 3 minutes.
07 - Lower the heat and whisk in cream cheese, shredded cheddar, shredded Monterey Jack, smoked paprika, and ground black pepper until smooth. Season with salt to taste.
08 - Fold roasted jalapeños and half of the cooked bacon into the cheese sauce, then stir in cooked pasta to coat evenly.
09 - Plate pasta immediately and garnish with remaining bacon, toasted panko breadcrumbs, and chopped fresh chives as desired.
