this post was submitted on 15 Nov 2025
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Oh, macaroni & cheese is a good one for my "dislike but popular in the US" list.
I don't absolutely hate it, and there are some types that are more-palatable. But the texture is disappointing, just feels slimy. I don't like the amount of liquid left behind. The flavor isn't something I like. Not a good use for pasta, in my book.
I didn't eat it growing up
not on my comfort food list, though it is for many
and maybe that's what causes that. I'd probably do spaghetti with meat sauce or tuna noodle casserole as my "inexpensive comfort food" instead.
We call it kraft dinner up here because that's what it says on the box, and no one actually considers it "mac & cheese", but we eat more of it than any other country in the world none-the-less
This may be a regional thing but I've literally never experienced liquid left behind unless I intentionally quadruple the milk to make it soupy on purpose (yes, that is also a thing we do). Also the Canadian generic store brand is like a million times better than the name-brand kraft stuff
Yeah i have no idea what he's talking about and I'm from America.