Rihanna shared her macaroni and cheese recipe in a 2014 Esquire profile.
The recipe included ketchup, mustard, and Eaton’s Jamaican Scotch Bonnet Pepper Sauce.
The ketchup and mustard added an sudden tang, whereas the pepper sauce added a splash of warmth.
Rihanna first shared her household’s macaroni and cheese recipe with Esquire.
Rihanna’s secret to her beloved macaroni and cheese contains three particular substances: ketchup, mustard, and pepper sauce.
In 2014, Rihanna appeared as Esquire’s cowl star for its December foods and drinks particular problem. In addition to sharing her shepherd’s pie and rum punch recipes, the “Wild Ideas” singer additionally described how her household’s “Mac and Rih’s” dish took place as a fluke.
“This was found accidentally as a result of our fuel operating out midway by making the unique dish, however I fell in love with the style and texture, so I have been making it to perfection ever since,” Rihanna, born Robyn Fenty, wrote.
The macaroni and cheese recipe requires 10 substances, together with Jamaican Scotch Bonnet Pepper Sauce.
To make Rihanna’s creamy macaroni and cheese, you may want:
450 grams of small elbow macaroni
1 medium white onion, grated
1 crimson bell pepper, julienned
6 spring onions, sliced
¼ cup yellow mustard
¼ cup ketchup
1 ½ tablespoons Eaton’s Jamaican Scotch Bonnet Pepper Sauce
900 grams Colby-Jack cheese, shredded
1 cup water
Rihanna did not say how lengthy the recipe would take, however in my expertise, meals prep lasted 20 minutes, and the cooking course of was about quarter-hour. The whole recipe takes round 40 minutes — making this an easy and quick dish.
Earlier than boiling the elbow macaroni, the primary job was prepping the greens.
Per the recipe, I bought a medium white onion and grated it into skinny, tiny slivers.
I’ve by no means grated onion earlier than, and regardless of some onion-related crying and some unintended cuts, it was an absolute time-saver. The end result was a lot finer than diced onions, which means the slivers can mix seamlessly all through the dish and assure a slight crunch.
Rihanna advised the crimson bell pepper be julienned as a substitute of chopped or diced.
I am keen on my grandmother’s conventional southern baked macaroni and cheese, so studying that Rihanna included a complete crimson pepper into her recipe was an eye-opener.
She advised individuals julienne the red pepper, which means minimize it into vertical strips. I sliced my bell pepper a bit too thick this time, however I like to recommend utilizing skinny strips in order to not overpower the macaroni and cheese.
The six spring onions had been rinsed and sliced crosswise.
After rinsing off my six spring onions, I chopped the scraggly roots off and started slicing crosswise.
The recipe mentioned to comply with the pasta field’s directions to cook dinner the noodles.
When it got here to boiling the pasta, Rihanna mentioned to easily comply with the directions on the field.
I made a decision to cook dinner half a field of Ronzoni Elbows, so I boiled three quarts of water and added two tablespoons of salt. Though I like an excellent al dente pasta, I cooked my noodles for eight minutes to make sure they had been tender.
Rihanna advised individuals “go away a little bit of the water again within the pot, perhaps 1 / 4 cup or so” to make the cheese creamy and add a little bit of salty taste.
The grated onion, bell pepper, and spring onions had been poured into the pot.
Over a low flame, I mixed the grated onions, bell pepper, and half of the spring onions into the pot and stirred.
Then, I poured in ketchup, mustard, and Eaton’s Jamaican Scotch Bonnet Pepper Sauce.
As I poured the ketchup and mustard into my pot, I used to be each undeniably curious and a bit hesitant. Whereas including ketchup and mustard is widespread in Barbadian Macaroni Pie, I sometimes affiliate the condiments with summer season barbecues and sizzling canines on the ballpark.
The tangy taste of the ketchup and mustard may both elevate my meal to new heights or fully overpower the Colby-Jack cheese.
I used to be additionally interested by whether or not Eaton’s Jamaican Scotch Bonnet Pepper Sauce would pack a heat-filled punch since lower than two tablespoons had been added.
As soon as mixed, I stirred the substances along with my cup of pasta water and cheese.
The ketchup and mustard created a robust tang, whereas the pepper sauce’s warmth was barely noticeable.
All in all, Rihanna’s macaroni and cheese was really fairly good.
However there was no mistaking the mustard notes on this recipe. Every chew was capped off by a pointy, tangy taste that was solely minimize down by the ketchup’s sugar content material. Whereas I am normally all for drowning my meals in condiments, I am not an enormous fan of tasting it in my macaroni and cheese.
I used to be additionally stunned that the pepper sauce did not add extra of a kick, which is able to work nice for individuals with low warmth tolerance, however spice-lovers might be upset.
The perfect factor about this meal was that it is really easy. Though taking photos and making notes of the recipe prolonged my cook dinner time, the precise course of was lower than an hour and required on a regular basis pantry gadgets.
One other standout level was the feel, which created three layers of crunch between the bell pepper, spring onion, and grated onion. Rihanna’s stovetop model did not have a crispy prime layer like typical baked macaroni and cheese recipes, so these greens added dimension to the meal.
With that mentioned, I undoubtedly would not refuse a bowl of Rihanna’s macaroni and cheese if she provided it, however I would fairly dig right into a bowl of my grandmother’s recipe.
That is an opinion column. The ideas expressed are these of the creator(s).
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