Penne coated in a creamy cheese sauce with chopped jalapeños. I do not think it gets much better than this. This is my kind of comfort food, too bad I didn't have any leftovers. Next time I will have to make a double batch so I can enjoy it for more than one night.
Cheesy Jalapeño Popper Baked Penne
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 3 cups half and half
- 1 teaspoon dry mustard
- 1/4 - 1/2 cup chopped pickled jalapeños
- 8 ounces shredded Mexican cheese with a touch of Philadelphia
- 3 cups penne pasta
- 3/4 cup plain bread crumbs
- 1/4 cup unsalted butter, melted
- whole pickled jalapeño slices
Directions:
- Preheat oven to 400º F. Lightly spray a 9x13 baking dish with cooking spray.
- Cook pasta according to package directions and drain.
- In a large pot, over medium heat, melt the butter. Whisk in the flour and continue whisking for about 1 minute.
- Slowly whisk in the half and half and continue whisking until the mixture is smooth and thickened.
- Add in the dry mustard and jalapeños, stirring to combine.
- Add in the shredded cheese and stir until melted.
- Add in the pasta and stir to mix.
- Transfer the mixture to the prepared baking dish.
- In a small bowl combine the melted butter and bread crumbs. Sprinkle over the top of the pasta. Top with some whole jalapeño slices.
- Bake for 25-30 minutes or until the topping is golden brown.
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Nutrition Facts |
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Servings 6 |
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Amount Per Serving |
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Calories 671 |
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Total Fat |
50.3g |
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Saturated Fat |
29.9g |
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Polyunsaturated Fat |
1.6g |
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Monounsaturated Fat |
9.9g |
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Trans Fat |
0g |
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Cholesterol |
139.2g |
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Sodium |
853.8g |
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Potassium |
185.3g |
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Total Carbohydrates |
40.7g |
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Dietary Fiber |
3.3g |
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Sugars |
2.7g |
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Protein |
17.6g |
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Vitamin A 37.1% Vitamin C 4.5% |
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Calcium 43.3% Iron 11.2% |
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*Nutritional information will vary depending on the brands you use. |
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