Cheesy Jalapeno Popper Baked Penne

"Good stuff. Great variation on your favorite comfort food. I added a block of cream cheese to my colby jack cheese instead of using the Kraft Creamy Mexican Shredded Cheese with a Touch of Philadelphia. I also skipped the topping. Recipe courtesy of www.aprettylifeinthesuburbs.com."
 
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Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

  • 12 cup butter
  • 12 cup all-purpose flour or 1/2 cup rice flour
  • 3 cups whole milk
  • 1 teaspoon dry mustard
  • salt, to taste
  • 14 cup chopped pickled jalapeno pepper
  • 12 ounces cheddar cheese (Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia)
  • 3 cups penne pasta
  • 3 slices bread, made into bread crumbs
  • 14 cup butter, melted
  • pickled jalapeno pepper, for garnishing
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directions

  • Preheat your oven to 400.
  • In a heavy pot melt the butter over medium heat.
  • Once the butter has melted, whisk in the flour until it is fully combined.
  • Whisk in the whole milk, whisking constantly until the mixture thickens.
  • Stir in the dry mustard and chopped Jalapeno peppers.
  • Add the Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia, and stir constantly until the cheese has melted. Set aside.
  • Cook the penne pasta until it is al dente. Then drain and add the noodles to a 9x13 inch baking pan.
  • Add the cheese mixture to the penne and mix well.
  • In a small bowl combine the melted butter and bread crumbs, then sprinkle them evenly over the pasta. Top with a few pickled Jalapeno pepper slices as a garnish.
  • Bake for 25 to 30 minutes, or until the pasta is bubbling and the topping is golden brown. Serve immediately.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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