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Cheesy Jalapeno Popper Baked Penne

This Cheesy Jalapeno Popper Baked Penne is creamy, flavourful and so delicious!  Ready in under 1 hour.

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, I 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.

 Mmmm, look how creamy this Cheesy Jalapeno Popper Baked Penne is!  My kids loved this dish…they were sold at creamy.

Cheesy Jalapeno Popper Baked Penne

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!

Cheesy Jalapeno Popper Baked Penne

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

This Cheesy Jalapeno Popper Baked Penne is creamy, flavourful and so delicious!  Ready in under 1 hour.

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x




  • 1/2 cup butter
  • 1/2 cup all-purpose 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

Bread topping:

  • 3 slices of bread (made into bread crumbs)
  • 1/4 cup butter (melted)
  • slices pickled Jalapeno pepper for garnishing


  1. Preheat your oven to 400 degrees.
  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 shredded cheese, 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 9×13 baking dish.
  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 25-30 minutes, or until the pasta is bubbling and the topping is golden brown.
  11. Serve immediately and enjoy!


You can use gluten free penne pasta in this recipe too!

Recipe adapted from Yumsugar

Have a delicious day!

  Disclosure: Although this post has been generously sponsored by Kraft Canada, the opinions and language are all my own, and in no way do they reflect Kraft Canada.

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  • Reply
    Shannon - AKA Design / Bloggers & Brands
    April 14, 2014 at 9:56 AM

    Mmm. Looks so good!

  • Reply
    April 14, 2014 at 11:39 AM

    Yum! sounds like a great way to update pasta night! Going to have to give this new blend a try for my guy (he LOVES cheese!)

  • Reply
    April 14, 2014 at 11:53 AM

    Oh wow, this looks amazing. I somehow have become obsessed with Jalapenos in the last 6 months. I have to try this!

  • Reply
    April 14, 2014 at 12:33 PM

    This looks awesome! I’ve been looking forward to this recipe since I saw your picture earlier this month.

  • Reply
    April 14, 2014 at 4:31 PM

    This does look fabulous and even better super easy to make. Took a peek at the Kraft website and it is very impressive too!

  • Reply
    April 14, 2014 at 11:10 PM

    Love the looks of this, Jo-Anna! I’m a big mac and cheese fan, and jalapenos in it? Yes, please!

  • Reply
    April 15, 2014 at 7:18 AM

    I really need to try a dish with jalapenos in it, I tend to avoid them because I’m nervous that it will be too spicy. Your Cheesy Jalapeno Popper Baked Penne looks soooo good, I want to try it!! Is it spicy?? I can’t get over how creamy and delicious it looks!!

  • Reply
    April 15, 2014 at 11:46 AM

    I never thought of adding jalapeño kick to a pasta dish. Pretty sure I’m making this for dinner tonight! Its making my mouth water already. Delish!

  • Reply
    April 17, 2014 at 2:50 PM

    Jo-Anna! OMG the photos of all that creamy sauce pouring out have me seriously drooling! This looks amazing!

  • Reply
    Wendy @ www.mamasblogcentral.com
    April 25, 2014 at 8:27 AM

    Mmmmmm this looks so yummy. I love how easy it looks. I would love for you to share this at my Friday T.G.I.F. Linky Party. Have a great weekend!!

  • Reply
    Esther Lord
    August 5, 2014 at 6:31 PM

    Hi Jo-Anna, I made this for dinner tonight and it was a big hit. My husband has already requested it for next week and we never cook the same thing that close together 🙂 I have tried quite a few of your recipes and I am never disappointed. Thank you so very much for sharing !!

    • Reply
      August 10, 2014 at 11:54 AM

      This makes me so happy Esther!! Thank you for letting me know…happy cooking!! 🙂

  • Reply
    Laurie@ Vin'yet Etc.
    August 18, 2014 at 1:09 PM

    Wow, wow, wow that looks delish! Thanks for sharing!

  • Reply
    September 15, 2014 at 9:54 AM

    Amazing ..looks so yummy …. will try to do something at home as you did….:)

  • Reply
    September 23, 2014 at 3:04 PM

    Would a crock pot version of this be possible?

    • Reply
      September 23, 2014 at 3:18 PM

      Hi Carleigh! I’m not sure, as I’ve never made pasta in a crockpot before. I’d be worried the noodles would get really soggy sitting in a dish for too long.

  • Reply
    May 5, 2015 at 8:56 AM

    Has anyone tried it with fresh jalapenos and store bought bread crumbs? thanks!

    • Reply
      May 6, 2015 at 10:41 AM

      Hi Courtney! I haven’t but I bet it would be just as delicious! I would just use less jalapenos as the fresh ones tend to be a lot more spicy! And I would definitely use store bought bread crumbs – they would taste just as good I’m sure! Enjoy!

  • Reply
    September 13, 2015 at 6:48 PM

    Amazing. Best of Mac and cheese and jalapeno poppers mixed. Loved it. Added cream cheese cubes to the top after baking. Perfect. Thank you so much for this.

    • Reply
      September 13, 2015 at 7:29 PM

      Oh I’m so happy you liked this recipe! And what a great addition – I think I’ll add extra cream cheese too next time!

  • Reply
    October 19, 2015 at 12:26 PM

    This sounds delicious!! I sometimes add a mostly-drained can of Ro-Tel to my standard mac & cheese similar to this, but not everyone is crazy about tomatoes in their macaroni. I’ll definitely have to try this next time!

  • Reply
    December 10, 2015 at 2:52 PM

    I think I’ll be making this for dinner tonight! But I may add some shredded chicken into the mix to make it a more complete meal instead of a side dish!

  • Reply
    mary kalinec
    March 4, 2016 at 3:15 PM

    Can this be made the day before and then put in the oven the next day!

    • Reply
      March 4, 2016 at 3:38 PM

      Hi! Technically it could, but it is best made and served the same day. I think if it sat overnight all of the creamy cheese sauce would get soaked up by the noodles.

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