Photographer Jack Bool makes his macaroni and cheese with a sweet and spicy twist.
Before Jack Bool moved to Los Angeles, the Bay Area native would spend many an afternoon tucked away in a local Oakland restaurant. There, the photographer, who is best known for his creative storytelling approach, enjoyed equally innovative bowls of macaroni and cheese, followed by a fudge brownie and iced tea. “Some were bold, some classic, some dirty, and some allegedly wholesome,” he tells Family Style of his cheesy, go-to meal. The twist on the classic pasta that Bools keeps up his sleeve to this day? A bowl topped with pineapple, jalapeños, and Lay’s potato chips. “This mac had it all,” he recalls.
Ingredients
- 1 box elbow pasta, cooked according to box’s directions
- 1 stick of unsalted butter
- ½ cup all-purpose flour
- 3 cups milk
- 8 ounce pack of sharp cheddar cheese, cubed
- 8 ounce pack of pepper jack cheese, cubed
- 4 slices of American cheese
- 3 jalapeños, chopped
- 1 bay leaf
- 8 ounce can of chopped pineapple, drained
- 1 tablespoon red pepper flakes
- 1 teaspoon black pepper
- Salt to taste
- 1 tablespoon cold butter
- 1 small bag of Lay’s potato chips
- 1 green onion, chopped
- 3 bacon strips, cooked crisp
Directions:
- Preheat the oven to 400 degrees.
- Microwave the milk for one minute.
- In a large pan, melt the butter.
- Add the jalapeños and bay leaf.
- Then, add the flour (to make a roux).
- Cook the mixture until the flour is a light golden brown and there are no more lumps (about 3 to 5 minutes).
- Slowly whisk in the milk and cook until thickened (about 5 minutes).
- Add red pepper flakes, black pepper, and cubed cheese.
- Stir until the cheese has completely melted and the sauce is a creamy consistency.
- Take out the bay leaf.
- Add in cooked pasta and chopped pineapple.
- Transfer the macaroni and cheese to a lightly greased baking dish and top it with a smashed bag of lays and slices of cold butter (for a crispy crust).
- Bake for 15 to 20 minutes or until golden and bubbly.
- Chop bacon into bits and sprinkle on top with diced green onions.
- Serve hot and enjoy!