Ingredients

The following ingredients have 6 Servings
  • 10 strips thick-cut bacon, cooked and crumbled
  • 3 tablespoons butter
  • 1 small yellow onion, diced
  • 2 jalapeños, deseeded and minced
  • 1 poblano, deseeded and diced
  • 3 tablespoons flour
  • 3 cups whole milk
  • 8 ounces pepper jack cheese
  • 4 ounces cream cheese
  • dash cayenne, optional
  • dash nutmeg, optional
  • salt and pepper, to taste
  • 1 lb. penne pasta
  • 1/2 cup crushed Homemade Sourdough Garlic Butter Croutons

Instruction

  • Cook pasta one to two minutes less than package instructions. Drain and set aside.
  • In a large French or Dutch oven, melt the butter. Saute the onion for 3 - 5 minutes over medium heat, or until tender and golden. Add the poblano and jalapeños and saute an additional minute or two. Whisk in the flour and cook over medium heat till golden. Slowly whisk in the milk while cooking over medium heat.
  • Stir in the pepper jack and cream cheese, whisking until melted and creamy. Add the nutmeg, cayenne, black pepper, and salt (if desired).
  • Bring to a slow simmer, and then stir in the pasta and bacon.
  • Transfer the pasta mixture to a 3 1/2 quart oven-safe casserole dish or cast iron pan. Sprinkle the top with the crushed Homemade Sourdough Garlic Butter Croutons.
  • Bake at 375 degrees F on the center rack in the oven for 10-20 minutes, or until the mixture is hot and bubbly and the topping is golden. Serve immediately.