Macaroni and Cheese

What These Ingredients Tell Us

We group Macaroni and Cheese's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Stabilizers & GumsUPF marker

In this product: Cheddar Cheese Cheddar Cheese Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto Vegetable Color , Potato Starch And Powdered Cellulose To Prevent Caking , Natamycin A Natural Mold Inhibitor , Breadcrumbs Wheat Flour, Romano And Parmesan Cheese Part Skim Cow'S Milk, Cultures, Enzymes, Salt , Soybean Oil, Sugar, Salt, Yeast, Dehydrated Garlic, Dehydrated Onion, Spices, Maltodextrin, Dehydrated Parsley, Unsalted Butter Pasteurized Cream, Natural Flavor , Enzyme Modified Butter, Natural Flavors.

Industrial stabilizers common in UPF.

Synthetic VitaminsProcessing indicator

In this product: Three Cheese Macaroni And Cheese (Water, Noodles (Semolina, Egg Whites, Niacin, Iron (Ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid), Whipping Cream, Pasteurized Process White Cheddar Cheese (Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Water, Sodium Phosphate, Milkfat, Salt), Havarti Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Parmesan/Romano Cheese Blend (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose To Prevent Caking), Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Stabilizers (Carob Bean And/Or Xanthan And/Or Guar Gums)), Modified Corn Starch, Emulsifier (Sodium Polyphosphate, Sodium Phosphate), Salt, Soy Lecithin).

Fortification often compensates for processing losses.