I feel my Canadian friends use the right amount while my American friends are too conservative.
If by ketchup you actually mean Branston Pickle, then I’d usually start with a decent tablespoon on the edge and top up if required.
I’m headed to the UK next month, and I should remember to get some. I’ve heard about it for ages but it’s not available here. Bovril and marmite too! Any other oddities that I might actually enjoy (and can fly with)?
I’d say pack your case with Haggis and cold packs but not sure how well that would go down with border control!
Any is too much, everyone knows ketchup properly belongs on peanut butter sandwiches.
Any ketchup on Mac and Cheese is too much if you are older than twelve.
Use Sriracha like an adult.
green habanero Yucateco legit slaps on a baked mac’n’cheese
I haven’t met a Yucateco that doesn’t slap, but the Black Label Reserve Chile Habanero is next level.
It’s SO good! Especially on anything with vegetables in.
I prefer cayenne pepper on mac and cheese. The flavor profiles work well together, I don’t like adding anything vinegary to M&C, and lord knows it could use some spice.
Oh yeah, I agree about spice. I mix habanero hot sauce with the ketchup. But the ketchup flavor is my favorite part… I’m a little over twelve.
Do you like fish sticks?
Maybe a tsbp so the can stragicially use it as a dip spot for each bite.
The right amount of ketchup on Mac and cheese is zero
The right amount of Kraft Mac and Cheese is also zero.
That seems like not enough though.
Zero is arguably too much.
rm -rf’ing ketchup right now
If I had to choose between always eating ketchup on mac and cheese or ketchup just not existing, I’d delete ketchup from existence.
If your Mac n cheese/eggs need ketchup, you need to learn how to make Mac n cheese/eggs.
Correct
This comment is a declaration of war against Canada
The Leafs suck and Qubec waters down their maple syrup
—That’s a declaration of war against Canada
tbf the maple syrup IS watered down, but it’s super weird because it’s literally the Mafia doing it.
Yeah. One one hand I guess i get it. But that the maple syrup mafia exists blows my mind.
Ce soir, we’re gonna boil you down….
The leafs suck? Welcome honorary Canadian! Come join us on Tuesday to hopefully see the leafs choke yet again against Boston!
BTW, to trigger a good chunk of Canadian’s, just say you made a poutine but used kraft singles (aka American cheese) instead of cheese curds.
I hate myself for even typing that last part.
Oh and hollandaise sauce in place of brown gravy… there’s a real restaurant in Montreal that does that. Granted not the American cheese part.
I mean, hollandaise sauce is delicious, but to put that on poutine? Heresy!
I’m extremely disappointed that a Canadian restaurant would serve that anti Canadian garbage. A poutine is a sacred thing and should never be altered, that’s ground’s for the death penalty if you ask me.
Any ketchup on mac and cheese is too much ketchup.
“A lot” and “too much” are not the same thing. Just saying.
Ketchup is like garlic…you don’t measure it with your eyes, you measure it with your heart.
garlic in mac n cheese is good
None. I use none. Kraft Msc is already bad but if I’m in the mood for something nostalgic there are a dozen other things i would add first
Bro part of growing up is learning through trial and error. Try one amount. If you can’t trust yourself to remember the result, write it down. Then repeat with a different amount.
You can ask around for recipes but if your question is how much sauce per pasta (I’m fudging the definition of sauce here), there isn’t one standard.
I personally add just salt and pepper to mac n cheese and call it good, but I’m in my thirties. I experimented mostly with eggs in my teens.
Nope. I don’t like this. No thank you.
Your canadian friends only use the right amount if they dont use any ketchup at all.
Ketchup on actual dishes is a sin and the culinary concession that your food tastes like shit and needs to be drowned in the allspice of condiments.
But we can agree that allspice is amazing, right?
Nothing wrong with either honestly, just that ketchup goes on fries and perhaps some other fried and/or grilled foods, but generally it has a very distinct and overwhelming flavor that drowns out whatever it is you are eating. Also why some chefs and grill dads will be offended when you ask for it, implying their food tastes so bad or bland it needs it.
Northern countries should be banned from importing ketchup, they only use it to commit sins and atrocities. Norway has some explaining to do.
I’ve never known a Non-Canadian to put any on mac and cheese, which is of course the correct amount. You can make home made mac cheaper and more flavourfully than name brand KD.
This is a joke, right? Nobody actually puts ketchup on macaroni and cheese, right? No way. No way.
I think it can be fairly common with children
I used to put sliced banana on my red rice… I know people who put lemon mayo on their red rice.
And they both sound good, people need to stop isolating foods.
Hell with that. Give me mixed veggies and I’ll sort them into tiny piles. Why would I want a forkful of different things all together?
I picked it up in Canada and never stopped. I’m surprised it’s not more popular.
