Creamy penne with roasted jalapeños, crispy bacon, and rich cheese sauce for the ultimate spicy comfort meal.
# 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
# How-To Steps:
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 the butter and allow it to melt. Whisk in the flour and cook for 1 minute to form a roux.
06 - Gradually pour in the milk while whisking constantly to prevent lumps. Bring to a gentle simmer and cook until thickened, approximately 3 minutes.
07 - Lower the heat and whisk in cream cheese, cheddar, Monterey Jack, smoked paprika, and black pepper. Stir until smooth and fully melted. Season with salt to taste.
08 - Add roasted jalapeños and half the cooked bacon to the sauce. Stir in the cooked pasta and toss thoroughly to coat evenly.
09 - Serve immediately, topped with remaining bacon, toasted panko breadcrumbs, and chopped chives.
