Annie's Classic Cheddar Macaroni & Cheese

Organic pasta is made from organic wheat flour, which is free from synthetic pesticides and fertilizers. This provides a cleaner ingredient profile compared to conventional pasta. Organic certification ensures adherence to strict agricultural standards.

Liquid whey as a minor dairy ingredient — benign.

Cultured cream is a dairy product that adds richness and flavor. It is made by fermenting cream with beneficial bacteria. Provides a source of fat and some probiotics.

Nonfat milk provides protein and calcium without the fat content of whole milk. It is a source of essential nutrients like vitamin D and calcium. Often used to reduce fat content in dairy products.

Salt is used to enhance flavor and preserve food. It is a common seasoning in many foods. Provides sodium, an essential electrolyte for bodily functions.

Butter is a dairy product made from pasteurized cream and salt, providing flavor and richness. It contains saturated fats and fat-soluble vitamins. Used in moderation, it can be part of a balanced diet.

Dried cheddar cheese is made from cultured pasteurized milk and provides a concentrated source of cheese flavor. It contains protein and calcium. Used to add cheesy flavor to dishes.

Corn starch is a carbohydrate used as a thickening agent in foods. It is derived from corn and is gluten-free. Provides texture and consistency to sauces and soups.

Citric acid is a natural preservative and flavor enhancer found in citrus fruits. It is used to add acidity and preserve freshness in foods. Commonly used in processed foods for its preservative properties.

Annatto extract is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange color to foods. Considered a natural alternative to synthetic dyes.

Lactic acid is used as a preservative and acidity regulator in foods. It is produced by fermentation and is naturally present in fermented foods. Helps maintain the pH balance in food products.

Silicon dioxide is used as an anti-caking agent to prevent clumping in powdered foods. It is naturally occurring and considered safe in small amounts. Commonly used in food processing to maintain product quality.

Sunflower lecithin is an emulsifier used to stabilize food products. It is derived from sunflower seeds and is less processed than soy lecithin. However, it is still a refined additive with minimal nutritional value.

Sodium phosphate is used as a preservative and emulsifier in processed foods. It helps maintain moisture and improve texture. However, excessive intake can lead to imbalances in phosphate levels in the body.