Cheesy Jalapeno Popper Baked Penne. Just think about that for a second…yummmm…noodles, jalapenos and cheeeeeese. You don’t want to miss this recipe, it’s what’s for dinner!
Our family loves macaroni & cheese in any way, shape or form. So when I saw that Kraft has a new addition that combines the convenience and softness of their shredded cheese, with the creaminess of their Philadelphia cream cheese to create Kraft Shredded Cheese with a Touch of Philadelphia, I just knew I had to incorporate it into a cheesy noodle dish. So I did. And let me tell you, this new cheese blend delivers a soft and creamy melt that you’ll never forget.
The Kraft cheese blends come in 3 different flavours: Creamy Mozza, Creamy Herb & Garlic and Creamy Mexicana. For this baked penne I used the Creamy Mexicana of course!
Mmmm, look how creamy this Cheesy Jalapeno Popper Baked Penne is! My kids loved this dish…they were sold at creamy.
What I love most about this cheese blend is that it’s so convenient: shredded cheese with a touch of cream cheese combined into one step. Easy, delicious and creamy…have to love that!
Did I mention creamy?! This is such a flavourful and oh-so-cheesy dinner that you can have on your table in under 1 hour!!
Cheesy Jalapeno Popper Baked Penne
- 1/2 cup butter
- 1/2 cup all-purpose flour or rice flour
- 3 cups whole milk
- 1 tsp dry mustard
- salt to taste
- 1/4 cup chopped pickled Jalapeno Peppers
- 1 pkg of Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia
- 3 cups penne pasta
- 3 slices of bread made into bread crumbs
- 1/4 cup butter melted
- slices pickled Jalapeno pepper for garnishing
Preheat your oven to 400 degrees.
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 baking dish.
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 25-30 minutes, or until the pasta is bubbling and the topping is golden brown.
Serve immediately and enjoy!
Recipe NotesYou can use gluten free penne pasta in this recipe too!
Recipe adapted from Yumsugar