There is a lot to be said about macaroni and cheese. Thomas Jefferson fell in love with it when he visited Paris and brought the recipe back with him. He liked it so much that he had it served at a state dinner in 1802. It was during the Depression, in 1937, that Kraft Foods introduced their boxed version. It was an instant hit, as a box could feed a family of four for 19 cents.
I know for a fact that my grandchildren have it for supper once a week. When visiting the kids on the West Coast, we were told that one of the boys was a very picky eater. When I was asked to retrieve something from the pantry, I discovered 19 boxes of macaroni and cheese neatly lined up in there. (Yes, I counted them.)
I have been wrapping up a box of Annie’s mac and cheese as a “stocking stuffer” for the grandchildren during the holidays for several years now. I have even found the gluten-free option for one of my little granddaughters. What I considered a gag gift is taken quite seriously by these children. It’s also become a staple for college students everywhere, along with copious packages of ramen noodles.
I have seen a familiar gleam come into people’s eyes when they discover it is being served at a potluck supper or evening meal, or included as a menu option.