Day 60 - Leave my Gilled Cheese Alone

I want chefs to stop trying to improve upon the grilled cheese sandwich. It is fine just the way it is. I like mine made with squishy white bread and 2 slices of  white American cheese. The big recipe is to put the cheese between the two slices of bread, butter the top and bottom, flop it into a fry pan and grill it on the stove top. Serve it  hot, sometimes with a bowl full of Campbell's tomato soup. Done, Finished. Do not improve. It is fine just the way it is. If you change the recipe, I suggest changing the name as well.
I feel the same way about Mac and Cheese. Currently it is on every menu you that come across and I have seen it  hyped as 3 cheese mac and cheese, or lobster infused mac and cheese, or any other crazy thing to make it sound new and fresh. I say leave it alone and serve it as it was intended. Just cheesy plump elbow macaroni that melts in your mouth.
Last holiday season my cousin served mac and cheese as an accompaniment for our holiday ham dinner. And she made it just as my mom and our Nana had made it. The secret recipe is on the side of the box of Prince elbow macaroni. I could have eaten the entire chafing dish filled with it. Some things are just classics, and when you eat something that you loved as a kid and it tastes exactly the same - I find that delightful. I think these are just American classics. They deserve our respect, we need to pass them along to the next generation just as they were originally prepared - our duty as patriotic Americans.