Rihanna's Mac and Cheese Recipe Will Completely Surprise You

We can't resist a celebrity mac and cheese recipe, especially with all the buzz around Rihanna's pregnancy. What better time to try her one-of-a-kind recipe? What started as a kitchen mishap turned into the iconic 'Mac and Rih,' a dish that's loved by some, but leaves others scratching their heads.

Originally shared by Esquire in 2014, Rihanna's famous mac and cheese is unlike any you've had. Why? Because it's packed with 1) ketchup, 2) mustard, and 3) Scotch Bonnet Pepper sauce. Are you intrigued or confused yet?

I know some of you are wondering, 'When did ketchup and mustard ever belong in mac and cheese?' It's a fair question. But let's be real—some of you probably already swear by ketchup as a secret ingredient for your Kraft mac and cheese. For others, ketchup is as essential to the dish as hot sauce is to scrambled eggs. (Trust me, I was surprised too.) The salty tang from these condiments somehow makes the cheesy flavor pop even more.

Scotch Bonnet Pepper sauce, which I had never encountered before, is a vibrant, fiery hot sauce often used in Caribbean cooking. It brings a serious kick to the dish. When mixed with two blocks of shredded Colby Jack cheese, the sweet, tangy, and spicy ingredients come together to form a thick, creamy sauce that perfectly coats each piece of pasta.

Beyond the endless cheese pulls, we've also got vibrant red bell peppers, shredded onions, and fresh green onions, all adding a pop of color and texture. This one-pot wonder is packed with everything you need for a quick and tasty meal. Rihanna, you've outdone yourself.

How to Make Rihanna's Legendary Mac and Cheese

Recipe courtesy of Rihanna via Esquire.com

• 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 according to package instructions, then drain, saving about ¼ cup of the pasta water.
2. Return the macaroni to the pot over low heat. Add the onions, bell peppers, and green onions, stirring until everything is well mixed.
3. Mix in the ketchup, mustard, and pepper sauce, then gradually add the cheese, stirring often. If the sauce becomes too thick, add more pasta water to reach the desired consistency.
4. Garnish with extra spring onions and serve right away.