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Kraft Dinner. The stuff our childhoods were made of, no? Nothing beat slurping back those cheesy noodles hot from a stove. Maybe with a little bit of ketchup, or even cut up hot dogs or chunks of bacon if we were getting really fancy. The infamous mac & cheese brand got us through our post-secondary poverty days. Our too-lazy-to-cook weeknights. And more hangovers than we can count.

That little blue box is practically a staple in homes everywhere. But it’s all about to change.

Kraft announced last week it’s changing up its iconic macaroni and cheese recipe in the U.S. and in Canada, beginning in 2016. Before you go stocking up on old school boxes of the stuff though, this recipe change sounds like a welcome one.

The company confirmed in a release that going forward, it is eliminating artificial flavours, preservatives and synthetic colours from its formula in favour of natural seasonings like paprika, annatto and turmeric. So while our traditional KD might no longer be as glow-in-the-dark orange as it was in days past, it’s about to be a whole heck of a lot better for families.

The change comes into effect next year in the States, and will unroll in Canada by the end of 2016. Currently, Canadian consumers can purchase KD Boxed Shapes that are free of synthetic colours. Meanwhile, the original recipe has been reduced in sodium by 19 per cent since 2012.

Can’t wait until the new formula hits the shelves? We recommend trying our Jalapeno Mac ‘n’ Cheese in the meantime.

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