Whether you love it or hate it, you know that iconic blue box when you see it on the
store shelf. Chances are, you've eaten it more times than you can count. What's not to love?
That leaves us with one question: How is this magical macaroni and cheese made?
When Kraft Mac & Cheese made its debut around World War II, it was an instant
hit. But before this revolutionary boxed meal came an even bigger innovation from J.L. Kraft,
the man behind the Kraft foods empire. In 1916, Kraft was awarded the first patent
ever for creating processed cheese — which is basically a method for making a cheese product
that is shelf stable and won't spoil quickly. We won't get into the chemistry of it all,
but it is safe to say that processed cheese fundamentally changed the ways we eat.
After Kraft's processed cheese became a hit, the company wanted to expand to feed the masses.
Processed cheese led to the invention of powdered cheese, and eventually the boxed
mac and cheese dinner was born. This was right around the Great Depression and World War II,
so the cheap, easy, and yet elevated meal became a staple in many American households.
"How's 'book club'?
Must be hard to discuss literature with your mouths full of my Kraft Mac & Cheese."
As counterintuitive as it may seem, the bright orange, processed cheese powder that brings Kraft
Macaroni & Cheese to life actually begins more like the cheese sauce it will become. And it all
starts with real cheese. This cheese sauce gets a small amount of sodium phosphate added to it,
which is the magic ingredient that helps bind the oil and water in cheese, so that it stays
smooth and creamy when it melts. At this point, the cheese is resembling something more like the
Velveeta shells and cheese sauce we know and love. So how does it go from this to powder?
The final step in going from cheese to cheese powder involves a process far
older than Kraft Macaroni & Cheese itself — food dehydration. The natural version of the
process has been used by Indigenous Americans and some Eastern cultures for generations.
Food dehydration dates back to the late 18th century. The main function of dehydrating food,
either naturally, using heat, or more modern chemical processes,
is to make it essentially non-perishable. Today, it's so common that you can buy food
dehydrators on Amazon for less than $45. And that's basically what Kraft uses, only smaller.
Kraft Macaroni & Cheese can be identified in part by the distinct yellowish-orange color of its
processed product. For a long time, that signature color came from the addition of synthetic food
dyes. But that is not that case anymore. In 2015, thanks to growing consumer demand for
more natural foods, Kraft announced that it was changing up the way it makes its famous
macaroni and cheese. Going forward, the company eliminated the use of all artificial colors,
flavors, and preservatives in its whole line of products, including the boxed mac and cheese.
When Kraft removed the synthetic dyes from its boxed mac and cheese,
it had to add something in its place to make sure the product still looked and
tasted the same for consumers. Today, Kraft Macaroni & Cheese is made with a
blend of spices that help achieve that goal. They include bright red paprika,
which is infused into the noodles as well as used in the cheese sauce. Rich, yellow turmeric, which
contains a host of health benefits in addition to the perfect mac and cheese hue, is also included.
According to Eater, Kraft massaged their new mac and cheese formula for over three years
before they got it just right. And while there were a small number of mac and cheese lovers who
petitioned Kraft to go back to their original recipe, most people embraced the changes.
While no one is trying to claim that Kraft Macaroni & Cheese is a good substitute for
a salad, the blue box is actually full of more nutrients than you might think.
One box of Kraft Mac & Cheese contains about three servings, and each serving contains a whopping
nine grams of protein. On top of that, Kraft Mac & Cheese is a great source of calcium and
iron, with 10 percent of your recommended daily value of each in a serving. And having a little
mac and cheese with kids won't be a diet breaker, either. There are just 3 grams of fat per serving,
and no trans fat. Heck, have the whole box without feeling guilty.
The only kicker is the sodium. With 570 milligrams in each serving,
you're looking at almost a quarter of your daily recommended intake right there.
"Tell me about Mac’s famous Mac and Cheese."
We know that Kraft Macaroni & Cheese does in fact contain real cheese. But it's a processed powdered
cheese, so it's worth clarifying what that means for allergies and dietary restrictions. First
of all, this may be surprising, but Kraft Mac & Cheese is not technically considered vegetarian.
That's because, per a FAQ on Kraft's corporate website, during the process of converting milk
into cheese, enzymes from animal sources are used. So those who choose not to consume animal
products should be aware of this when deciding whether they want to eat this mac and cheese.
Additionally, anyone with intolerance to gluten may need to evaluate if they
can eat Kraft Mac & Cheese. On the box's ingredients list,
it clearly states that the product contains wheat and milk. There is some good news for
some — Kraft does offer a gluten-free version of its boxed mac and cheese.
What started out as a single box of macaroni and cheese has grown into an empire. Kraft
has expanded way beyond its original recipe, and now offers dozens of Kraft Mac & Cheese products,
in a variety of flavors, from three cheese to white cheddar. Kraft relies on a variety
of its patented cheeses powders to create these flavors. And Kraft keeps coming up
with more. The company is always trying out new, limited-edition flavors. One of their most recent
concoctions is Candy Kraft Mac & Cheese. If you're not sure how you feel about it,
you're not alone. Let's just say some work out better than others.
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