Community

Editor's Note

Why I Eat Mac and Cheese

Rob Brough Mar 12, 2018
Rob Brough at Eva's Bakery in Salt Lake City, Utah
Rob Brough at Eva's Bakery in Salt Lake City, Utah

I don’t need anything more than the fingers on my hands to count the number of foods our 10-year-old son is willing to eat. While I’m certain a significant number of parental missteps on my part have contributed to his limited culinary pallet, he has always been a selective eater.

I suppose our son is not altogether unique, but his list of favored foods leaves me scratching my head. For example, he’ll eat apples all day long, but the sight of applesauce sends him running from the room. He loves broccoli, but won’t touch cream of broccoli soup. When he orders a fast-food cheeseburger it consists of nothing more than burger, bun and cheese.

His limited choices are often excellent ones. For example, he doesn’t drink soda and would prefer to drink milk. He loves fresh strawberries, pineapple and oranges, but only if his mother prepares them for him. And though my wife, Holly, is a wonderful cook, even her best meals are often left half eaten or untouched.

Today, his go-to foods include frozen taquitos, Cinnamon Life cereal and protein shakes.

In his younger years, a dietary staple was macaroni and cheese — but not just any mac and cheese. It had to be Kraft macaroni and cheese, and it was pretty much all he ate.

Regardless of where we were dining, he would order the mac and cheese from the kids’ menu (often with broccoli as his side dish). However, if the pasta wasn’t the Kraft version with unnaturally yellow cheese sauce, he wouldn’t eat it. Even knowing it might not be “his” type of mac and cheese, he would order it, just in case he changed his mind.

Time after time, however, if the entree included handmade pasta, with a sauce made with real cheeses and fresh cream, it would be left untouched.

The result was that I ended up eating a lot of really good macaroni and cheese. In fact, I often found myself ordering a smaller entree knowing (and, in reality, hoping) I would get to eat his uneaten meal.

Now I don’t have to resort to such subterfuge since gourmet selections of this kids-meal staple can often be found front and center on big-kid menus. And in this issue of Community, Amelia Nielson-Stowell explores some of the best places to find it.

The next time you are in Salt Lake City, give me a call and I will introduce you to the three-cheese mac and cheese at Eva’s Bakery that comes with roasted mushrooms and house-made pancetta. I’m buying.
 

Rob Brough Executive Vice President Corporate Marketing and Communications

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