Chef Manouschka Guerrier is THE celebrity chef. She's worked with Ariana Grande, Gwenyth Paltrow, and The Real Housewives of Beverly Hills. The list goes on and on. BUT, there are no clients she's more proud of working for than the Kardashians. Kim, Kourtney, Khloé, Kanye & Caitlyn. The whole gang loved Chef Manouschka's famous Haitian-style mac & cheese.
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LifestyleTranscript
00:00 Was that the bell pepper?
00:01 Was that the sausage?
00:02 Where did it come from?
00:03 Why is it there?
00:03 Why does it taste so damn good?
00:05 Smack your mama good.
00:06 It's my smackin' cheese, man.
00:08 Hello, my name is Chef Manishka Garrier,
00:10 and I am a private chef,
00:12 formerly for Ariana Grande, Selena Gomez,
00:15 and the Kardashian-Jenner family.
00:18 So today I'm gonna show you a dish that I made
00:20 for the entire Kardashian-Jenner family.
00:22 My take on Haitian-style mac and cheese.
00:25 (upbeat music)
00:29 (upbeat music)
00:31 I chose to make this dish for the family
00:34 because this is a dish that,
00:35 for some reason around spring, summertime,
00:38 all of my clients want.
00:39 And I thought it was something that would find fun
00:41 and satisfying and great.
00:43 First thing we're gonna do
00:44 is we're gonna preheat the oven to 375.
00:47 So here I've salted the water,
00:49 and now I'm gonna make the bacon.
00:51 Now you see a frying pan,
00:52 but no, we're not gonna fry the bacon.
00:54 We're gonna bake it in the oven
00:55 because in this way, it's not making a mess,
00:58 and there's not oil splattering all over the place,
01:00 and place gets all smoky, and your alarm goes off,
01:02 and it's just, nah, not fun.
01:04 When I cooked for them for the first time as a family,
01:05 this is the menu that I went with.
01:07 It was Caitlyn's very first Father's Day.
01:09 She lives up in Malibu.
01:11 They're very outdoorsy.
01:13 I know they look glamorous and all those things,
01:15 but they do love to take like sports action machines out.
01:18 They had a dune buggy that day.
01:19 They went out and rode the dune buggy
01:22 and then came back absolutely famished.
01:24 All right, so our water is up to temp.
01:26 It's boiled.
01:28 Patient facial, two for one.
01:30 I'm using in this recipe large elbow macaroni.
01:34 Traditionally, my family likes to use like a penne or a ziti,
01:38 just like a thicker, tubed shell.
01:40 I like macaroni because I'm American,
01:43 and when I think of macaroni and cheese, I think of elbow,
01:45 but the smaller elbow I don't find works well with this dish,
01:50 and just for some additional flavor,
01:52 I like to add a bay leaf.
01:55 While our pasta is boiling,
01:57 we're gonna start prepping our peppers.
01:59 So I have three colored peppers here.
02:01 We're not gonna use all of them.
02:02 We're just gonna use probably about half of each,
02:05 and then what you can do is you can slice
02:10 and freeze the rest for another recipe.
02:12 So we wanna remove the seeds
02:14 'cause I just don't find it palatable to eat,
02:16 so I just remove it,
02:18 and hot peppers, they actually add heat.
02:20 Bell peppers, they don't have any heat.
02:22 I just don't like to eat it.
02:24 So actually, I have a really great memory of that day.
02:27 Chloe and her stepbrother Bart
02:30 were out on the dune buggy for a couple hours,
02:33 and they come running back in,
02:34 and Chloe just thought it'd be a great idea
02:36 if they can take a whole family picture together.
02:39 Out in the canyon in front of the dune buggy,
02:42 Kim invited me outside to take the picture,
02:45 so that's another thing, being a private chef.
02:47 You end up being like a bunch of things.
02:49 You end up being a caretaker for the kids
02:52 if they have to go run somewhere really quick,
02:53 or a photographer in this case, so that was cool.
02:56 So when the picture came out in the publications,
03:01 I was like, "Yeah, I'm the one who did that."
03:03 It was cool.
03:04 So the bell pepper addition
03:06 to our Haitian-style macaroni au gratin
03:10 is usually just a green pepper,
03:12 but I'm a ball on a budget, 'cause call me Bob.
03:16 There are these fajita mixes that have red, green,
03:18 and yellow and orange peppers in it,
03:20 and I just use that and dice it up.
03:23 So once I was able to afford to get actual bell peppers
03:27 from Whole Paycheck, I just bought all three
03:30 and just continued the tradition of using these.
03:32 So I really like the different flavors
03:34 that they all add to the dish.
03:36 Our bacon is ready.
03:38 We're gonna pull out the bacon
03:40 and dry it on a paper-lined cookie sheet
03:43 so it's just not sitting in the pan,
03:45 sitting in its own fat, 'cause we want super crispy bacon.
03:49 Now, don't throw out that bacon fat.
03:51 Fat is flavor.
03:52 Use it at another time to cook with another dish.
03:55 My aunt introduced me to putting meat
03:57 in the macaroni au gratin.
03:59 She uses ham.
03:59 I love polska kielbasa.
04:02 So here's a fun fact.
04:04 When we had the Haitian Revolution,
04:06 Napoleon was getting really frustrated
04:08 'cause he didn't have enough soldiers.
04:10 So he brought some soldiers over from Poland
04:12 to be an ally for the French,
04:15 but what ended up happening is that they became allies
04:17 for the Haitian Revolution and fought side by side
04:20 along with us against the French when we defeated them.
04:24 So there is a region in Haiti
04:26 where it is deeply rich in Polish tradition.
04:29 The president of Haiti did actually, in fact,
04:32 give the people of Poland Haitian citizenship.
04:35 So if you are Polish, you are a Haitian citizen as well.
04:37 Come home.
04:38 And left behind something that we love and cherish in Haiti,
04:43 which is kielbasa sausage.
04:45 So I cut it in half, and then I cut the half in half,
04:50 and then I cut that half in half, and I start to dice it.
04:54 Because I want people to be surprised in that bite
04:57 that there is a bite of this well-seasoned sausage
05:00 hidden inside the pasta.
05:03 The kielbasa is already pre-cooked,
05:06 so you don't have to cook it ahead of time.
05:09 You can just dump it with all of the other veggies
05:12 and all the other ingredients
05:13 when it's time to start putting the dish together.
05:16 Yeah, I want when people see the dish on the plate,
05:19 wonder what is that?
05:20 Was that the bell pepper?
05:21 Was that the sausage?
05:22 Where did it come from?
05:23 Why is it there?
05:24 Why does it taste so damn good?
05:25 Smack your mama good.
05:26 It's my smackin' cheese, man.
05:28 So this will be our big mixing bowl
05:32 to incorporate all of the ingredients together.
05:35 I'm gonna start with grating this Gouda cheese.
05:37 We like to use Gouda in our macaroni au gratin.
05:41 So this is my take on Haitian macaroni au gratin,
05:44 so I use a lot of other cheeses that I love.
05:46 And so those already come grated,
05:48 so this we have to grate.
05:49 So yeah, at this family get-together,
05:53 Kanye was there.
05:54 This was when Kim was pregnant with Saint
05:56 and still carrying little North in her arms.
06:00 And Kanye was just kind of like hanging with us
06:02 in the kitchen, my assistant and I,
06:04 and he wanted a cocktail,
06:05 but we didn't have all of the mixers to make it,
06:07 so we kind of like had to make it up.
06:09 He just loved the process of it.
06:11 It was like watching a science project happen
06:13 as we put it together.
06:14 And then we just kind of like sat there
06:16 and tissally waiting, like, did he like it, did he not?
06:19 And we just waited while he just like,
06:21 oh, this is good.
06:24 So that was really cool.
06:26 At this time also, this is when Kanye got his fashion deals.
06:29 Now, Kanye did not go to fashion school,
06:32 so the fact that he was recognized as an artist
06:37 all across the board,
06:38 because fashion designers are artists as well,
06:40 really meant a lot to him and to share with the family.
06:43 So I really loved being a part of eavesdropping, kind of,
06:46 'cause it's an open kitchen.
06:47 You can hear everything when it's in the family room
06:49 and in the dining room, having that discussion.
06:52 And now I can't even go into a freaking Forever 21
06:54 or a Fashion Nova and I see a Kardashian something style,
06:58 something everywhere.
06:59 They've completely cornered the market.
07:01 So our pasta's ready.
07:02 We're gonna go ahead and strain it.
07:05 You want it still a little al dente
07:07 'cause it's gonna continue to cook inside the oven
07:09 with all the other ingredients.
07:11 All right, so now that we're done with our Gugla cheese,
07:14 it's been grated, we're gonna add our four cheese blend.
07:17 Then we're gonna add our Mexican blend.
07:21 Now, I consider myself a spice queen.
07:23 We have some Krale seasoning, some Worcestershire sauce,
07:26 some tomato paste, some garlic salt, garlic powder, adobo.
07:31 I'm just gonna quickly mix this up
07:34 so we can add the pasta.
07:37 Now that we have all this mixed, let's add our pasta.
07:40 So you just wanna keep mixing it as you go along
07:43 so all the flavors are evenly distributed.
07:46 Next, we're gonna move on to our wet ingredients.
07:50 I like to use mayonnaise.
07:51 My mom likes to use Cool Whip.
07:53 I know, you're like, "Why is there mayonnaise in here?"
07:57 This is our take on how we make it mac and cheese.
08:01 So there is no bechamel sauce,
08:03 but our binder is the mayonnaise.
08:06 Over here, we have some habanero pepper.
08:08 I don't have access to Scotch bonnet peppers in California,
08:12 so I rely heavily on habanero.
08:14 Some evaporated milk, we're gonna add that.
08:17 And you know, I know Beyonce carries hot sauce in her bag.
08:23 I carry a lot of things in my pocket, apparently.
08:27 (laughs)
08:28 Sazonguaya.
08:29 Yeah, I carry Sazonguaya pockets with me everywhere.
08:34 I do, on the other hand, keep some residual pasta water
08:37 left aside just in case it looks a little dry to me.
08:41 So just make sure when you're dumping out the water
08:43 from the noodles, you just keep a little bit
08:45 to make sure that this stays as moist as possible.
08:50 And now I'm going to add our chopped veggies and meat
08:55 and mix again.
08:56 You know, one thing I need to share,
08:59 because I don't think it's spoken at all, and it should be,
09:01 Kim is extremely polite.
09:04 That's what I love about her.
09:05 I've had a couple situations working with her.
09:09 Like, I worked alongside her at the LA Mission
09:11 where we had fed some homeless people during Thanksgiving.
09:14 I've catered people's events, like Mel B's baby shower,
09:18 and she was a guest, and she was a guest at this one.
09:21 And what I notice in every instance is
09:23 that she recognizes who's in the room,
09:27 especially someone who works in service.
09:29 She makes sure that she greets you hello,
09:30 and she will not leave until she tells you goodbye.
09:33 And I just think that's an excellent quality
09:35 for a human being to have.
09:37 When you're working for celebrities,
09:39 a lot of people don't want to acknowledge
09:41 your presence there, but she does.
09:43 And she always shows grace and politeness.
09:46 And I just think that's just such a great quality to have.
09:48 I don't know if she got that from her dad, her mom,
09:51 or the fact that she was a closet organizer,
09:53 so it's just like me, she works service at some point,
09:56 but she keeps that and she instills that in her children.
09:58 I just think that's just, that should be discussed more.
10:01 Kim is a really good person.
10:03 I'm a massive Marilyn Monroe fan,
10:05 and I've learned and researched that
10:07 she's actually the same way, where she has a way
10:09 of making people feel special, feel seen.
10:12 So maybe those comparisons about the two
10:14 aren't that far off.
10:15 And now it's time to add the mixture into the bacon dish.
10:20 I'm gonna work on our topping.
10:24 So I have the bacon, I've crumbled it up.
10:27 I'm gonna mix it in with the cheese.
10:29 Now this is grated Parmesan.
10:33 I prefer to use it because I find that
10:35 if you use freshly grated Parmesan,
10:38 there's a lot of oil that comes out of it.
10:40 We already have oil from the bacon,
10:42 and it just doesn't get as crispy as we would like it to be.
10:46 Now, if you really want it super, super crispy,
10:48 you can add some breadcrumbs,
10:50 but I'm fine with it just like this.
10:52 Get in every corner.
10:53 You wanna make sure everyone gets a bite.
10:55 And then you wanna bake it for like 30 to 40 minutes.
10:59 Well, just check the oven
11:00 and make sure that it's golden brown.
11:02 Look at how beautiful this is.
11:09 There you go.
11:10 Doesn't this look delicious?
11:12 Perfectly cooked.
11:14 Again, you can watch it,
11:16 the oven around 30, 40 minute mark,
11:18 and you'll have this amazing scrumptious mac and cheese.
11:24 Mm.
11:25 So my very, very first taste was the pepper.
11:31 And then came the sausage.
11:32 And of course, just enveloped in all of that luscious cheese.
11:37 Oh.
11:42 Make it.
11:44 I'm sorry, I'm going a little bit crazy over this
11:47 'cause I don't make it very often.
11:49 I make it a lot for the holidays,
11:52 like Christmas and Thanksgiving,
11:54 and it's always a hit.
11:55 And the complexities in this macaroni and cheese,
11:59 like you can taste from the gouda,
12:01 like nice, like creamy sweetness that I find in gouda.
12:05 And then from the cheddar, you get the sharpness.
12:08 The Mexican cheese, I love because it's like seasoned.
12:11 So it goes really well with the seasonings
12:13 that we added in here.
12:15 With the seasoning and the hot sauce,
12:17 there is some spice, there's some heat.
12:19 We got some crispiness from the Parmesan
12:21 and the bacon on the top.
12:23 So it just all just works really well together,
12:25 all in your mouth.
12:26 And then we have the brightness
12:27 that the peppers add to it as well.
12:29 Eating this dish really brings me how blessed I am
12:32 to be able to do this as a job.
12:34 I got this job when Caitlin had just transitioned
12:39 and was making the huge announcement to the world.
12:42 And she had won Woman of the Year for the ESPYs.
12:45 It was a really, really important moment for her.
12:48 And I made this for the writers' retreat
12:49 and she was there at a meeting and she tried it
12:51 and she tasted it and then her assistant came around
12:53 and was like, "Caitlin really liked that dish.
12:56 "What are you doing for Father's Day?
12:58 "Would you be down to come and cook?"
12:59 And now you get to make this for your family.
13:02 It's pretty cool.
13:04 Please try this recipe.
13:06 It's so much fun.
13:07 You will find it absolutely delicious.
13:09 You can find me on Instagram @single_serving
13:13 and you can find this recipe and more at delish.com.
13:16 (upbeat music)
13:19 [BLANK_AUDIO]