Green product Saturday: Mac and Cheese

Kraft Organic Macaroni and Cheese
I come from a family that calls Kraft mac and cheese "Kraft dinner." And we accept no store-brand substitutions, even when money is tight. (The only exception is, of course, homemade mac and cheese.)
My husband is a Kraft mac fanatic. So when we went to scoop up more while shopping, he excitedly grabbed for the organic. I suggested we get half organic, half regular, just in case.
I confess, I prefer the regular.
I know the organic is better for me. I do. If I'm going to eat neon orange fake cheese powder, it should be organic.
But I couldn't get the damn powder to mix in.
My husband, trying to be helpful, says, "Did you read the instructions?" as though I haven't made hundreds, probably thousands, of batches of this in my nannying days.
It clumped. It stuck to the pan. It stuck to the spoon. It wouldn't dissolve and stick to the noodles.
My husband, having seen me add the organic milk, declared it a tasty success.
But he picked up a different brand of organic mac this shopping trip, making me think the organic thing is more important than the product itself. God bless him for sticking to his guns, but I might just reduce my mac intake while I stick to the less-healthy version.