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.
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.
Alright, lot of people saying zero here, and I agree, but there is a fancy mac and cheese place that serves barbeque pork mac and cheese that is incredible. Barbeque sauce goes very well with mac and cheese even without the pork.
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.
I've mixed quite a few things into mac & cheese. Ketchup has never been one of them.
Speaking of condiments, mixing about 1 tbsp of mustard (dijon works best, but regular yellow is fine too) into the cheese sauce helps bring out the cheese flavor, but doesn't make it taste like mustard.
It does! I've used it a couple times as well, you just need to be really careful not to add too much. I couldn't tell you how much to use since I just eyeballed the amount I put in.
Despite my love and appreciation for the Barenaked Ladies, one should just drink fancy Dijon ketchups and not bother with the Kraft Mac and Cheese to begin with.
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.
I'm not a fan myself but I think the right amount of ketchup on Mac and cheese is generally how much you like.
But there is such a thing as too much. Ketchup is great because the sugar and salt makes it appealing. Start pouring it on and all of a sudden you're guzzling down a lot of sugar and taking a dish high in sodium and exacerbating it. Not so bad every now and then but a constant high-sodium, high-sugar diet is rough for kidneys, blood glucose levels, etc.
There are also "no salt added" and "no sugar added" versions of ketchup but even still, a reasonable amount is just not pouring a ton on. For anyone eating the dish like twice a year, I'd say go nuts! But for those eating it regularly, make sure to enjoy yourself but also take care of yourself! I say this as someone that has a kidney issue in remission and was asked way back at my first appointment "how much sodium do you consume in a day?"
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)?