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Jalapeño Jack and Sausage Pasta Bake

Jalapeno Jack and Sausage Pasta Bake


  • 12 ounces penne, mostaccioli or rotini pasta, uncooked
  • 1/2 cup (1/2 stick) butter, divided
  • 1 pound uncooked chorizo, broken apart
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • 3 cups (12 ounces) Wisconsin jalapeño monterey
  • Jack cheese, shredded, divided
  • 1/2 cup dried breadcrumbs
  • Paprika (optional)

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  1. Heat oven to 350 degrees F.
  2. Cook pasta according to package directions, drain and set aside.
  3. Meanwhile, set aside 2 tablespoons of butter for topping.
  4. Melt remaining 6 tablespoons butter in large saucepan. Add chorizo, bell pepper and garlic; cook 5 minutes, stirring occasionally.
  5. Sprinkle vegetables with flour; cook and stir 1 minute.
  6. Add milk and salt; bring to simmer. Simmer uncovered for 2 minutes, stirring frequently.
  7. Remove from heat; stir in 2 cups of the cheese; stir until melted.
  8. Place pasta in large pot. Add cheese sauce; mix well. Transfer to buttered 13 x 9-inch baking dish; top with remaining 1 cup cheese.
  9. Melt reserved 2 tablespoons butter; toss with breadcrumbs. Spoon bread crumbs over pasta and sprinkle with paprika, if desired.
  10. Bake for 30 to 35 minutes or until sauce is bubbly and breadcrumbs are golden brown.

Servings: 8

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin