I think Kraft is still the best. But the price got too high. I started buying other brands, and most of them are good enough.
The article must mention this, but a No Dye offering of Kraft Dinner is already on the market in Canada. I read about this and the next time I made generic brand Mac n’ Cheese, I wondered how with the the No Dye versions you can easily tell that it is blended well enough. Can’t they just use natural dye, like annatto seed powder?
I’ll miss the dye. I like reeeaaly yellow mac and cheese.
The question is: “Why did they put all those chemicals in the food?”
Mmmm.
/johnny
I don’t know. I kind of liked the unnatural yellowish-orange hue, with its vaguely “glowing” appearance in the bowl...
Why? Nearly all American produced chedder cheeses use dye to make it orange.
All craft needs to do is to keep the dye and say “NOW gluten free” It’s on everything.
I’d be fine if they just dropped the metal shavings
No Kraft Mac and Cheese today compares to Mac and Cheese they had in the 70’s when I first used it. It was really good, cheap and the kids loved it. Today? Bleh
Thank you. These dyes are neurotoxic and there are far too many of them -— even in medicines.
That’s how they do it in Europe.
Found out that they fake the rice out, in Paella, by using these same exact things to make the rice yellow.
Couldn’t figure out why it didn’t have the wonderful taste of Saffron until a friend told me about it.
Still will be junk. Homemade is best.
This is the last year that the original version of Kraft Mac & Cheese sold in the U.S. will contain artificial preservatives or synthetic colors.
...
Some of that stuff is good for you.
I recently tried some turkey preserved all naturally it said on the package. They used vinegar and that’s all I could taste. Yuck.