Am I the only one who doesn't like crumb topping on mac-n-cheese?

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Ever since I was a little girl, I have seriously disliked having crumb toppings on my macaroni and cheese. I used to HATE going to my grandmother's when she made it because she ALWAYS put breadcrumbs on top. ALWAYS! And, without fail, I'd be scooped a heaping serving of what seemed to be the largest surface area from the top. I wasn't allowed to say I didn't like that part because I would be being rude. My mother never used crumbs, but Nana did. And, no matter how often I left the crumbs behind, the next time I got some, I'd again get a huge serving of crumb topping. *sigh* What's a child to do? Now, I will eat the topping if that's how I am served, but as long as I have a choice, I only take the creamy cheesy goodness of the macaroni with cheese - preferably sharp or extra sharp white cheddar. But, so many comments I read on mac-n-cheese recipes talk about how great the crumb topping is, how this one uses breadcrumbs, that one uses Panko crumbs, another one crushes Ritz crackers, etc. I don't get the fascination with it. So, can someone explain to me why the topping is so important on a dish that's supposed to be about the main ingredients - macaroni and cheese? (By the way - I'm the same about other kinds of casserole dishes that use a cheese sauce - au gratin potatoes, broccoli or cauliflower with cheese sauce, etc.)