The Big Ingredient Switch of 2016
For decades, the vibrant, almost neon-orange color of Kraft Macaroni & Cheese was a hallmark of the iconic blue box. That color was the result of artificial food dyes, specifically Yellow 5 and Yellow 6. However, growing consumer concerns about artificial ingredients and potential health effects, especially in children, led to a public petition and significant consumer pressure.
In response to this feedback, Kraft announced in 2015 that it would be removing all artificial colors, flavors, and preservatives from its classic mac and cheese recipe. The company rolled out the new formulation in December 2015, and by early 2016, the updated product was widely available in the U.S. and Canada. To their surprise, and a massive marketing campaign's delight, many consumers didn't even notice the change, a testament to the reformulation's success.
The artificial dyes were replaced with a blend of natural spices to mimic the classic color. These include paprika, annatto (derived from achiote tree seeds), and turmeric. Annatto, for instance, has a long history of being used as a natural colorant for cheeses, so its inclusion in the recipe was a logical choice.
The Broader Context of Food Dyes
The shift away from Yellow 5 was not an isolated incident. It reflects a larger, global trend in the food industry. Many food companies have been phasing out synthetic dyes in response to growing evidence and consumer demand. This is partly because regulations differ greatly around the world.
In Europe, for example, products containing Yellow 5 and other artificial colors are required to carry a warning label stating that they "may have an adverse effect on activity and attention in children". This has led many international companies, including Kraft, to produce dye-free versions of their products for the European market for many years. This long-standing difference in recipes fueled the American consumer movement, leading to a demand for the same "cleaner" products available overseas.
Just this year, in June 2025, Kraft Heinz announced a company-wide commitment to remove artificial dyes from its products by the end of 2027, driven by a new federal initiative. This confirms that the change to mac and cheese was not an endpoint but a key early step in a long-term strategy.
Beyond the Dyes: A Holistic Nutritional Look
While the removal of artificial dyes is a positive change for consumers, especially those concerned about additives and potential links to hyperactivity, it's important to view the product within a broader nutritional context. The Environmental Working Group (EWG) noted that while the artificial colors were removed, the overall nutritional profile remained similar, still featuring high levels of sodium and saturated fat.
For those seeking a more balanced diet, simply removing the dyes does not automatically make boxed mac and cheese a "health food." It remains an ultra-processed product. However, it can be a part of a diet when prepared mindfully. Consider the following additions to boost the nutritional content:
- Add protein: Mix in shredded chicken, flaked tuna, or white beans for extra protein.
- Include vegetables: Stir in cooked broccoli florets, peas, or spinach. The sauce can be a great way to help children eat more greens.
- Use whole grains: Opt for Kraft's whole-grain version of the pasta or use a healthier pasta alternative entirely.
- Reduce sodium: Use a smaller portion of the cheese powder and supplement with real, shredded cheddar cheese.
Comparing Kraft's Old vs. New Ingredients
| Feature | Pre-2016 Original Recipe | Post-2016 Original Recipe |
|---|---|---|
| Artificial Colors | Contains Yellow 5 and Yellow 6 | No artificial dyes |
| Natural Colors | Not listed as primary colorants | Contains paprika, annatto, and turmeric |
| Artificial Preservatives | Contained artificial preservatives | No artificial preservatives |
| Artificial Flavors | Contained artificial flavors | No artificial flavors |
| Key Flavor Ingredients | Whey, Milkfat, Cheese Culture, Enzymes | Whey, Milkfat, Cheese Culture, Enzymes, Natural Flavor |
Conclusion
In summary, the answer to the question "Does Kraft mac and cheese have yellow 5 in it?" is a definitive no for the standard blue box product sold in the U.S. and Canada since early 2016. The decision to remove the dye was a direct result of consumer feedback and market trends favoring simpler, more natural ingredients. While this removes a controversial additive, it's important for consumers to remember that the product is still a processed food. Incorporating fresh, nutrient-dense ingredients when preparing it can help create a more balanced meal. The classic comfort food has evolved, and for the better, by listening to its customers. You can read more about food dye safety and regulations on the EWG website.
