I’d push everything off that plate except for the egg and sausage.

The different experience is in the quality of the ingredients and taste. If someone asked me if I wanted boxed or homemade to go with those tasty looking ribs I would choose homemade every time because together they make a tastier meal. If you’re not going to bake the mac and cheese then it’s maybe a few minutes more to grate the cheese. You have to boil pasta for both. But perhaps all that was available was the boxed version anyway.

They’re both mac and cheese. Not different types of food like the examples you gave. That’s like saying a rotisserie chicken you buy in a store and a chicken you roast at home are different kinds of meat.

It really doesn’t take that much longer to make homemade mac and cheese and it tastes so much better. I would use Gruyère cheese for the Mac and cheese with those tasty looking ribs.