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Lets try Rihanna’s secretly SPICY mac and cheese!



It’s finally time to try Rihanna’s secretly spicy mac and cheese!

#HolidaysWithShorts #ShortsIRL

✨Recipe:
450 grams small elbow macaroni noodles
Salt, for pasta water
1 medium white onion, grated
1 red bell pepper, julienned
6 spring onions, chopped
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

1. Cook the macaroni noodles according to package instructions and drain the water once cooked, leaving about ¼ cup pasta water in the pot.
2. Return the macaroni to the pot and put back on the stove on a low flame. Stir in the onion, bell peppers, and green onions until combined.
3. Stir in ketchup, mustard, and pepper sauce until combined. Add cheese a handful at a time, stirring regularly. If the sauce is too stiff, add more water to reach desired consistency.
4. Top with more spring onions and serve immediately.

Making celebrity mac and cheese until I find one that’s smacks people have been telling me that Rihanna’s Mac and Cheese is where it’s at but is it really that good now Rihanna has a very unique dish she grates a full onion which is nearly impossible yeah Kitchen Aid thank you

Red pepper green onion ketchup mustard already this is a mac and cheese I’ve never seen before but I am here for it and there are not enough words to describe how good this looks but what about taste huh it’s light and extremely good

34 Comments

  7. @KylaAbendroth

    I LOVE MY KITCHEN AID!!!!! Ur on a spicy kick lately! Getting sick of regular Mac and cheese? Also does Taylor Swift have a Mac and cheese? If she does will u do hers plz?

  15. @chefpaul420

    That is ummm…
    Not great Mac and cheese.
    It is bad! And I do not need to taste it to know !!🤢
    Yeah there are some people that cook and others that sing.
    And I'm not about to put on a dress and sing her songs so it's apparent she does not need to cook until she has had some lessons.
    People enjoy cooking I get it so do i but learning how to refine things So that the food is chemically balanced And everything reacts properly to create the proper taste is necessary.

    something raw or acidic or if it has too many tannins it will throw everything off.
    But what about taste?
    And for the fact that some people can eat cardboard and love it as long as it has enough salt and fat on it😂

    if you want to upscale it and Not make it vomit start with the noodles
    hard to screw up.
    Boil in stainless steel pot salted 1 tbsp and no oil!
    Add noodles when boiled
    Stir with wooden spoon
    do not over cook Then lightly rinse
    But not cold just enough to get the extreme heat off.

    In Separate stainless pot melt 1 cup butter then add 3/4-1 cup flour
    to create a paste called roux.
    Not thin not to dry. Adjust with more flour If needed or butter if too try.
    It should be a paste and not too crumbly It will stiffen up as it sits.
    Remove from pot.

    Start with the pot again With avocado oil
    1/2 tsp And a few cloves choped garlic.
    Start on medium To sweat garlic
    Then drop the heat and add milk.
    Optional you can add some stock or do milk with a little water 1-4 ratio and add some base.
    Heightens the flavor😊
    Half a box of noodles maybe go with
    4 cups of liquid And Heat until steam develops on Medium Heat.
    whisk in the roux a little at a time with the heat off. Start with 1/4 of the mixture And then add to the heat and continue to risk until it thickens If needed add a little more off the heat And add back on.
    And add 2 tablespoons of smoked paprika And whatever cheeses of your choice into the sauce
    But please no velvetta and no american cheese and no standard cheddar!

    a nice sharp Vermont white cheddar is perfect Along with havarti parmesan and port salut.
    And cook on medium with a whisk using a silicone Heat resisted spatula To go around the edges.

    Add dijon or pommery mustard,
    and i think in place of the ketchup sundried tomato bloomed im hot water Squeezed Cooled Slightly and in the food processor with lemom and white balsamic Just a half a Teaspoon or a little more If it is not sharp enough To a mild level. Then add to the béchamel.
    Adjust salt When adding to the noodles factoring in the cheese and that the noodles Will absorb a lot of the sauce
    toning down the flavor so more salt or Is cheese Not a lot of both, smoke paprika Or the mustards might have to be adde

    and in a small pot diced fine and lightly carmelized onions and roast the peppers in oven then peel dice to mix together with scallions.
    Mix with the noodles

    Take butter and avocado oil Mixed with butter in a Pan And melt.
    add fine chopped garlic Cook for 2 minutes on medium
    Then transferred to a stainless steel bowl and add very finely chopped rosemary to the butter then cool and add chopped parcley and bread crumbs with shredded parmezan.
    The mixture should not be soggy but not too dry
    Enough to crumble in your hands but not stick.
    This can be refrigerated for week to use on A pasta dish or crusting fish.

    Built mac by Buttering a Pyrex pan
    Adding the mixture of béchamel And noodles mixed together with the veg and homemade ketchup and dijon and pommery mustard.

    add cheese grated on top of Then on top of that Add bread crumb mix and bake Till golden.
    Now that is something!
    And I simply took those ingredients just now And replaced him with something that doesn't suck.
    Raw onion, raw peppers, Cheap yellow mustard and generic ketchup???
    I'm actually surprised there's no mayonnaise in it😂
    Sorry no! Just no😊
    If you make it let me What you think
    I'm going to make it tomorrow

  19. @Pzz5117

    Please try Joshua Weissmans recipe. It’s got amazing taste and is crunchy yet creamy. It’s truly delectable

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