Does Kraft mac n cheese have food coloring? An in-depth nutrition diet guide

October 5, 2025 •

4 min read

In a move that surprised many, Kraft quietly changed its classic mac and cheese recipe in 2016, replacing controversial artificial dyes with natural alternatives. The question, does Kraft mac n cheese have food coloring today, hinges on this significant, yet subtle, reformulation.

Quick Summary

This article explores how Kraft reformulated its mac and cheese by eliminating synthetic Yellow 5 and Yellow 6 dyes. The change to natural colorants is explained, addressing common consumer concerns about food additives in this popular comfort food.

Key Points

Dye-Free Doesn't Mean Healthy: While Kraft Mac & Cheese no longer uses artificial dyes, the product remains highly processed and high in sodium and saturated fat.
Natural Colorants Used Now: The orange color in modern Kraft Mac & Cheese is achieved using natural spices and extracts like annatto, paprika, and turmeric.
Quiet Reformulation: Kraft quietly switched the recipe in late 2015 and early 2016, with a formal announcement coming later, and most consumers did not notice a difference.
Know Your Ingredients: Consumers should look beyond the removal of artificial dyes and consider the overall nutritional value and ingredients when making dietary choices.
Healthier Alternatives Exist: For those seeking a healthier mac and cheese, organic boxed brands or homemade recipes offer less processed options with more control over ingredients.
A Small Part of a Bigger Picture: The dye change was a result of consumer demand for 'cleaner' labels but did not address other significant nutritional concerns in the product.

The Iconic Orange Hue: From Artificial to Natural

For decades, the distinctive, vibrant orange color of Kraft Macaroni & Cheese came from a blend of artificial food dyes, specifically Yellow 5 and Yellow 6. These synthetic dyes, derived from petroleum, became a point of concern for many consumers and food safety advocates over the years due to potential health links. Facing growing pressure from consumers, Kraft Heinz made the decision to change the recipe. In late 2015, the company began selling a newly formulated version in the U.S. without the old dyes, a change so seamless that many consumers reportedly didn't notice. The company only officially announced the reformulation in March 2016. This change was a direct response to consumer demands for simpler ingredients, with Kraft replacing the artificial colors with a blend of natural spices including annatto, paprika, and turmeric.

What are Annatto, Paprika, and Turmeric?

Annatto: Extracted from the seeds of the achiote tree, annatto is one of the most widely used natural food colorings globally. Its carotenoid pigments, bixin and norbixin, provide a yellow to orange color and have been used for centuries. It also offers a subtle peppery and nutty flavor.
Paprika: This spice is made from ground sweet red peppers and is known for its deep red color and mild, sweet flavor. It is also a source of natural colorants called capsanthin and capsorubin.
Turmeric: A member of the ginger family, turmeric has a vibrant yellow-orange color derived from a pigment called curcumin. It is used both as a spice and a colorant and is known for its potential health benefits.

The Nutrition Diet Perspective: Looking Beyond the Dyes

While the switch to natural colorants is a positive step, it's crucial for consumers to understand that the overall nutritional profile of Kraft Macaroni & Cheese remains that of a highly processed food. The removal of artificial dyes does not make the product a health food. It is still high in sodium and contains processed dairy ingredients, among others. For those monitoring their nutrition and diet, it's important to consider the bigger picture of the ingredients and overall nutritional value. Many health-conscious consumers prefer homemade versions or alternative boxed brands with fewer processed ingredients, lower sodium content, and natural cheeses.

Comparing Boxed Mac and Cheese: A Nutritional Snapshot


Feature	Pre-2016 Kraft Mac & Cheese	Post-2016 Kraft Mac & Cheese	Homemade Mac & Cheese	Healthier Boxed Brands (e.g., Annie's)
Dye Type	Artificial (Yellow 5 & 6)	Natural (Annatto, Paprika, Turmeric)	None (Real Cheese)	Natural (Annatto, Paprika)
Processing	Highly Processed	Highly Processed	Varies by Recipe	Less Processed
Sodium Content	High	High	Varies by Recipe	Often Lower
Saturated Fat	High	Still a Concern	Varies by Recipe	Varies by Brand
Sugar	Moderate	Slightly Lower (but still present)	Varies by Recipe	Varies by Brand
Main Ingredients	Pasta, Cheese Sauce Mix, Artificial Dyes	Pasta, Cheese Sauce Mix, Natural Colorants	Pasta, Real Cheese, Milk, Butter	Organic Pasta, Natural Cheese, Natural Colorants

Making Better Dietary Choices

Consumers today are more educated about food ingredients than ever before. For those prioritizing a nutritious diet, the Kraft mac and cheese recipe change illustrates a broader shift in the food industry toward 'clean label' products. However, as the Environmental Working Group (EWG) pointed out, removing artificial dyes was a small step that did not address other significant nutritional issues like high sodium and saturated fat levels. For truly healthier options, consider making a homemade mac and cheese from scratch. This allows for complete control over ingredients, from the type of pasta to the quality of cheese, and the amount of fat and sodium used. A simpler approach could involve exploring other brands, like Annie's, that have focused on using natural and organic ingredients for years. Ultimately, making informed decisions based on the full ingredient list, not just the presence or absence of a single dye, is key to a healthier diet.

Conclusion

In summary, does Kraft mac n cheese have food coloring? The answer is yes, but it's no longer artificial. Since 2016, Kraft has used natural colorants like annatto, paprika, and turmeric to achieve its classic orange color, and many consumers never noticed the change. While this was a positive step in response to consumer demand for fewer synthetic additives, it's important to remember that the product remains a processed food with a high content of sodium and saturated fat. A healthy nutrition diet prioritizes whole, minimally processed foods, and while enjoying convenience foods occasionally is fine, it's always best to be aware of what you're consuming. The shift in ingredients serves as a good reminder to read labels and seek out wholesome alternatives when possible.

Optional authoritative Markdown link: EWG's Take on the Kraft Mac & Cheese Change

Frequently Asked Questions

Before the 2016 reformulation, Kraft Mac & Cheese contained artificial food dyes Yellow 5 and Yellow 6, which were used to give the cheese sauce its signature bright orange color.

To achieve its classic orange hue, Kraft now uses natural colorants derived from a blend of paprika, annatto, and turmeric.

According to Kraft's marketing, the change was executed so seamlessly that most people, including children, did not notice a difference in taste.

Yes, annatto is considered safe for most people in the amounts used in food, and it is exempt from certification by the U.S. Food and Drug Administration. However, some individuals with sensitivities may have allergic reactions.

Removing artificial dyes improves the ingredient list, but it does not make the product a health food. It remains a highly processed product that is high in sodium and saturated fat.

The primary difference is their source: annatto is a naturally derived colorant from the seeds of the achiote tree, whereas Yellow 5 is a synthetic, petroleum-based chemical dye.

Yes, brands like Annie's offer organic mac and cheese that uses natural colorings and often has simpler ingredients.