By Grace Cornell

Photo credit: Sumeet Jain.

An age-old debate: homemade macaroni and cheese, or boxed mac ‘n’ cheese?

My opinion? Neither one is better than the other.

Controversial? Yes.

However, I stand by my hot take. 

Macaroni and cheese has been my favorite food for as long as I can remember. Our pantry is rarely without at least one box of Kraft or Annie’s, due to my brother’s and my obsession. Every holiday dinner is made complete by my Grandma Sue’s famous homemade oven-baked macaroni and cheese. When I was younger, I would beg my parents to make a box of mac ‘n’ cheese to accompany dinner almost every night. I never quite understood why we couldn’t have it multiple nights in a row. I now have learned about nutrition and how a box of Kraft isn’t exactly the healthiest choice, with 750mg of sodium and 350 calories per serving. But I have chosen to ignore that fact. My parents would claim that I would get tired of eating macaroni and cheese if I had too much of it, but I can proudly say that has never happened. 

When it comes to boxed macaroni and cheese, there are many brands and styles to choose from. Kraft, Annie’s, Velveeta, and Stouffers line the shelves of grocery stores, with dozens of boxes and sizes. Mac ‘n’ cheese enthusiasts like myself can purchase whatever kind of style they prefer. You can buy single servings in small microwaveable bowls, although Anne Ross Hope (‘21) says those are “disgusting.” Larger options, such as standard boxes, family size boxes, or variety packs are also available. 

Not only does the quantity of mac ‘n’ cheese vary, but different noodle shapes and cheeses are available. Little kids can be delighted by noodles shaped like Frozen or SpongeBob characters, and adults can take a break from the standard elbow-shaped noodle with spirals or shells.

Tired of the basic orange cheddar cheese elbows recipe? Try out Annie’s white cheddar shells, Kraft three cheese shells,  Kraft’s spirals (Elyse Cram’s (‘21) favorite), or my personal favorite, Kraft Thick n’ Creamy.

Tried all the Kraft options? Then move onto Annie’s, which my brother Brad Cornell (‘18), a junior at North Carolina State University, says has “better fake cheese powder,” which I respectfully disagree with! I believe, with Kraft, you get more cheese powder, which leads to a more intense flavor. Plus, Kraft powder mixes in more easily than Annie’s.

Want to improve the texture and flavor of your boxed mac ‘n’ cheese? Add one to two more tablespoons of butter than what the box calls for, and forego the milk, I learned that trick from my dad, Todd Cornell. There are so many boxed options to choose from, so you might never run out of choices! However, if someone happens to try every variation of boxed mac ‘n’ cheese that exists, they are not out of luck. Because there’s always homemade mac.

Just like boxed mac ‘n’ cheese, homemade has dozens, maybe even hundreds of variations to try. Even changing the kind of cheese can switch up a homemade recipe. A simple recipe is making pasta, and sprinkling shredded cheese over it. An even simpler recipe can be made just using a microwave. A more complex recipe, such as my Grandma Sue’s, can have multiple steps and take hours.

Grandma Sue’s Baked Mac & Cheese

Ingredients: 

• 2 lbs. mac
• 8 oz. sharp cheddar
• 8 oz. Colby
• 8 oz. mild or medium cheddar
• 16 oz. extra sharp cheddar
• ½ cup of whole milk

Directions:

• Cook macaroni and strain 
• Shred cheese in food processor
• Grease a large deep lasagna pan (10.5x14x2.5”)
• Lay down a layer of mac, then cheese, then another layer of mac, then another layer of cheese 
• Pour the milk evenly over the mac n cheese
• Bake uncovered at 350 for about 40-50 minutes 
• Check it at 40 minutes. When the top is golden brown, it’s done.

Grandma Sue’s Mac

Sounds delicious, right? One pan of that macaroni and cheese drastically improves our holiday dinners and provides leftovers for many days after. Plus, it reheats wonderfully. With homemade mac, not only can one play around with noodle shapes and different kinds of cheeses, but different toppings can be added as well. Breadcrumbs can be added on top for a crispier finish, bacon can be mixed in for added flavor, and for an extra kick, Sriracha or hot sauce can be drizzled all over or mixed in.

Spencer Billings (‘21) prefers homemade mac ‘n’ cheese that has been baked with breadcrumbs on the top, and he says, “the thicker the better.” Homemade recipes allow for more individuality and breaking away from the constraints of boxed macaroni and cheese.

Now, I understand homemade can sometimes require more effort than boxed macaroni and cheese, and many people don’t see a reason why they should put much of effort into mac ‘n’ cheese. However, putting in the effort to make homemade macaroni and cheese can be an extremely rewarding experience, so don’t count it out. 

I will happily enjoy a bowl of mac ‘n’ cheese, no matter how it was prepared. I will grab a box of Kraft from my pantry before I would think about anything else. I will forever choose it over more nutritious or fancier options at a restaurant. I highly recommend ordering macaroni and cheese from Panera for a creamier option, Glory Days for a more homestyle cheesier option, and getting it on your burger by ordering the “Greg Brady” at Jack Brown’s.  Macaroni and cheese is my favorite food because of its limitless options, and I could talk about it for hours. I hope my strong opinions on mac ‘n’ cheese have made you hungry, and I recommend you go buy a box of Kraft Thick ‘n’ Creamy.

All images by Grace Cornell, unless otherwise noted.