Kraft Macaroni & Cheese

What’s in it

• CEnriched MacaroniRefined pasta made from wheat flour and durum flour, with vitamins and iron added back after milling. Refined grains are less protective than whole grains for children, but the added nutrients are a standard fortification practice.PubMed · NIH
• CWheat FlourRefined wheat flour, meaning the bran and germ have been removed. It is a common processed grain ingredient, but it is less fiber-rich than whole grains.PubMed · NIH
• CDurum FlourA refined flour made from durum wheat. It is a standard pasta ingredient, but as a milled grain it is less nutritious than whole-grain options.PubMed · NIH
• ANiacinA B vitamin added to restore nutrients lost during refining. Fortified vitamins are generally considered safe and are a public-health measure.PubMed · NIH
• AFerrous Sulfate [Iron]An iron fortificant added to improve nutrient content. It is commonly used in fortified foods and is not a safety concern at typical food levels.PubMed · NIH
• AThiamin Mononitrate [Vitamin B1]A stable form of vitamin B1 added for fortification. Added vitamins are generally safe and help replace nutrients removed during processing.PubMed · NIH
• ARiboflavin [Vitamin B2]A B vitamin added as fortification. It is widely used in foods and is considered safe at typical dietary levels.PubMed · NIH
• AFolic AcidA folate form added to enrich the pasta. Fortification with folic acid is a standard public-health measure and is generally safe in foods.PubMed · NIH
• CCheese Sauce MixA processed sauce mix, but the full ingredient list was not provided. Because the specific components are unknown, this gets a middle rating with limited safety data.PubMed · NIH
• BWheyA milk-derived ingredient left over from cheese-making. It is generally benign and commonly used in foods, though it may not be suitable for children with milk allergy or lactose intolerance.PubMed · NIH
• AMilkfatA dairy fat from milk, used as a natural ingredient in cheese. It is generally safe for children, though it is calorie-dense and should be eaten in moderation.PubMed · NIH
• BSaltPlain sodium chloride, used for flavor and preservation. It is safe in normal food amounts, but higher sodium intake is a concern for children if overall diet is already salty.PubMed · NIH
• AMilk Protein ConcentrateA concentrated milk protein ingredient made by removing some water and non-protein components from milk. It is a common dairy ingredient and generally safe for children unless they have a milk allergy or lactose-related sensitivity.PubMed · NIH
• CSodium TriphosphateA permitted phosphate additive used to stabilize texture and control moisture. It is generally considered safe at regulated levels, but it is a processed additive with some concern about excess phosphate intake in the diet.PubMed · NIH
• BTapioca FlourA starch made from cassava root, commonly used as a thickener. It is generally safe for children, though it is a refined starch with limited fiber and nutrients.PubMed · NIH
• ACitric AcidA naturally occurring acid used to adjust acidity and preserve freshness. It is widely used and generally safe for children at normal food levels.PubMed · NIH
• ACalcium PhosphateA calcium-containing mineral additive used for fortification or as a processing aid. Added minerals are generally considered safe and beneficial for children when used in normal food amounts.PubMed · NIH
• CSodium PhosphateA phosphate additive used to modify texture and acidity. It is permitted in foods, but it adds processed phosphate and sodium, so moderation is appropriate, especially for children with kidney concerns.PubMed · NIH
• BLactic AcidA common food acid used to add tang and help preserve foods. It is generally recognized as safe by regulators when used at typical food levels.PubMed · NIH
• APaprikaA ground spice made from dried peppers. It is a minimally processed whole-food ingredient and is generally safe for children.PubMed · NIH
• ATurmericA ground spice from the turmeric root. It is a minimally processed ingredient with a long history of food use and low safety concern at normal dietary amounts.PubMed · NIH
• BAnnattoA natural coloring made from the seeds of the achiote tree. It is permitted as a food color, with limited child-specific safety concerns, though occasional sensitivity reactions are reported.PubMed · NIH
• ACheese CultureStarter bacteria used to ferment dairy into cheese. This is a standard food-processing culture and is not a safety concern at normal food use levels.PubMed · NIH
• AEnzymesFood-processing enzymes used to help make or modify foods, such as during cheese production. They are generally used in very small amounts and are considered safe for children under normal food regulations.PubMed · NIH