Cheesy Jalapeno Popper Baked Penne

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“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”

Ingredients Nutrition

  • 12 cup butter
  • 12 cup all-purpose flour or 12 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


  1. Preheat your oven to 400.
  2. In a heavy pot melt the butter over medium heat.
  3. Once the butter has melted, whisk in the flour until it is fully combined.
  4. Whisk in the whole milk, whisking constantly until the mixture thickens.
  5. Stir in the dry mustard and chopped Jalapeno peppers.
  6. Add the Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia, and stir constantly until the cheese has melted. Set aside.
  7. Cook the penne pasta until it is al dente. Then drain and add the noodles to a 9x13 inch baking pan.
  8. Add the cheese mixture to the penne and mix well.
  9. 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.
  10. Bake for 25 to 30 minutes, or until the pasta is bubbling and the topping is golden brown. Serve immediately.

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