I was very disturbed to read that you intend to change the recipe of your iconic Mac ‘n Cheese. Therefore I must regretfully inform you that, once you do, I will no longer be buying your product.
Let us be straight with one another. Pasta in a cheese sauce is not a complex item to make, and I am an excellent cook. I can make one pot mac ‘n cheese from scratch in only a little bit longer than it takes to make a box of Kraft dinner. I make spicy mac and cheese with spinach. I make welsh rabbit mac and cheese with mustard and Worchestershire and dark beer. I make fiesta mac and cheese loaded with pico de gallo. However, until today, your humble yet worthy box has always had a place in my pantry.
- It is a easily obtainable comfort food. Many of my comfort foods are things my mother cooked from scratch, so they aren’t always easily available, but Kraft dinner, with it’s powdered cheese sauce and dayglo orange color, has been a staple easy comfort food my whole life and I can make it while half dead from the flu without setting my house on fire.
- It is an excellent camping and hurricane staple, in large part due to the long shelf life provided by the preservatives that you’re removing. Here’s a hint from our prehistoric ancestors: preserving food is helpful for our survival.
- It is easy enough that my six year old can make it for lunch or dinner and all I have to do is drain the pasta. And both my children will eat it. Do you understand the advantage this poses to modern, harried motherhood? Or do you just not care??
And now, thanks to the digital terrorism of ignorant fanatics and snobs who wouldn’t touch boxed mac ‘n cheese with a standard issue ten foot pole, you plan to deprive your product of Every. Single. Selling Point.
You aren’t making your product more healthy. You are deliberately decreasing its shelf life. You are depriving it of its signature appearance. Why on earth do you think this is a viable business move?