Nutrition

Products we love: Annie’s Homegrown Mac & Cheese

Annie’s Homegrown Macaroni & Cheese

I first discovered Annie’s Homegrown back in 2013, back when all that was on the shelves was mac & cheese. I’m a sucker for boxed mac & cheese, but at the time where I was going organic and natural at every possible turn, I am disheartened at the thought of giving up my beloved pasta. So when I found Annie’s at my local Market Basket I was over the moon.

Just too bad my calorie-restricted diet didn’t let me eat it very often. But I had the option.

It blends just like any other name brand boxed mac & cheese you’ve had and it’s got all the cheesy goodness you may have come to expect from conventional Kraft Macaroni and Cheese. The major difference here is Annie’s uses organic ingredients in most if not all of its products, no artificial colors, no artificial flavors, has 10g of protein and no ingredients from rBST-treated cows.

Let’s be honest here- there’s nothing particularly heinous in Kraft’s current, synthetic dye-free recipe, but as a personal rule, less is better. Also, strange since Kraft has nothing to hide that it was impossible to find their new ingredient list (or ingredient list period) on their website.

Anyway, let’s compare:

Divided by pasta and cheese sauce ingredients.

I am still a little heartbroken over Annie’s Homegrown selling out to General Mills in 2014. There’s definitely a trend of small, natural brands being sold to food conglomerates to snag revenue from both the conventional and ingredient-sensitive shopper. However, if they keep up their quality of ingredients, I’m still voting with my dollar.

Are you more interested in natural brands versus conventional brands?

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