An Ode To Mac And Cheese

Jeffrey Miller, Colorado State University

In January 2015, food sales at restaurants overtook those at grocery stores for the first time. Most thought this marked a permanent shift in the American meal.

Thanks to the coronavirus pandemic, that trend took a U-turn. Restaurant revenue cratered, while shoppers emptied grocery shelves stocking up on food to cook at home. And with sales of pantry items soaring, shoppers found themselves reaching for an old reliable.

In April, sales of Kraft macaroni and cheese were up 27% from the same time last year. General Mills, the maker of Annie’s mac and cheese, has seen a similar bump.

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