I Tried Rihanna’s Mac and Cheese With Ketchup and Mustard

The ketchup and mustard created a strong tang, while the pepper sauce’s heat was barely noticeable. All in all, Rihanna’s macaroni and cheese was actually pretty good. The Colby-Jack cheese melted wonderfully into the macaroni and created a creamy consistency that was drool-worthy. I was honestly surprised since the recipe didn’t include any butter or milk.But there was no mistaking the mustard notes in this recipe. Each bite was capped off by a sharp, tangy flavor that was only cut down by the ketchup’s sugar content. While I’m usually all for drowning my food in condiments, I’m not a huge fan of tasting it in my macaroni and cheese.I was also surprised that the pepper sauce didn’t add more of a kick, which will work great for people with low heat tolerance, but spice-lovers will be disappointed.The best thing about this meal was that it’s so easy. Although taking pictures and making notes of the recipe extended my cook time, the actual process was less than an hour and required everyday pantry items.Another standout point was the texture, which created three layers of crunch between the bell pepper, spring onion, and grated onion. Rihanna’s stovetop version didn’t have a crispy top layer like typical baked macaroni and cheese recipes, so those vegetables added dimension to the meal.With that said, I definitely wouldn’t refuse a bowl of Rihanna’s macaroni and cheese if she offered it, but I’d rather dig into a bowl of my grandmother’s recipe.This is an opinion column. The thoughts expressed are those of the author(s).