The Blue Box. What would we do without it?
Though their days of eating mostly yellow food (a basic rotation of pizza, potato puffs, chicken nuggets, mac and cheese) are over, my sons' love of the Blue Box endures. They have learned make Kraft Mac and Cheese all by themselves, in one pot, and now that they're "men" they consider one box to be a single serving.
Oh yes, when they were little I tried to get them to eat Annie's, but they never liked it. (For a provocative comparison of the Blue Box VS. The Bunny click here.) I've made Mac and Cheese from scratch, seducing my sons with the richness of whole milk, sweet butter and good cheddar. No dice. My sons are still Kraft Mac and Cheese lovers and it kind of breaks my heart.
Especially now that we live in the South where macaroni and cheese is not only considered a vegetable, but a sacrament. Homemade macaroni and cheese graces every holiday table. It's at every pot luck. Every cook has his/her special recipe. (Someone at my office uses whole cream in hers.) Moreover, at any respectable southern Meat and Three restaurant -- where you get a meat dish as your main, and three sides -- macaroni and cheese joins up with a staggering array of vegetables and starches that round out your meal. For your edification, I present below, the list of sides at Mary Mac's Tea Room, Atlanta's most famous Meat and Three. Sorry, y'all can only pick three. My guys go for the cheese grits, cream corn and green beans. Yellow food dominating once again. Personally, I'm partial to the collards, cabbage and butter peas. You haven't lived until you've eaten fresh butter peas, not to be confused with green peas.
Mary Mac’s Famous Fresh Vegetables and Sides
Collard Greens with cracklin’ cornbread
Dressing & Gravy
Macaroni and Cheese
Okra & Tomatoes
Rice and Gravy
Soufflé of the Day
all this homemade goodness in our midst, are you beginning to
understand how humiliating it is to have your sons reject your homemade
mac and cheese in favor of the blue box?