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Stouffer's Mac & Cheese
Photo: Open Food Facts contributors (CC BY-SA)

Frozen pasta

Stouffer's Mac & Cheese

12 oz

Okay out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
  • No synthetic dyes
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Why it scores 56

Stouffer's Mac & Cheese scores 56 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. 7 kinds of ultra-processing markers: Industrial additive classes found: color (added), firming agent, flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. Emerging
  3. Saturated fat 2.7 g / 100 g: High in saturated fat. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better macaroni and cheese

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Mac & Cheese

START100

Ingredients

  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [6][1]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Calcium lactate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
subtotal−12.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), firming agent, flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [1]
subtotal−26

Nutrition per 100 g

  • Saturated fat 2.7 g / 100 g
    Strong High in saturated fat. [7]
  • Salt 0.9 g / 100 g
    Strong High in salt. [8]
subtotal−6
TOTAL 56Okay

100 − 44.5 = 55.5 → 56

GTIN 00013800103406 · 2026-07-06

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy141 kcal
Fat6.2 g
Saturated fat2.7 g
Trans fat0.2 g
Carbohydrates15 g
Sugars1.5 g
Added sugars0 g
Fiber0.6 g
Protein6.2 g
Salt0.9 g

Serving: 1 package (340 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

COOKED MACARONI (WATER, SEMOLINA WHEAT FLOUR, WHEAT GLUTEN), SKIM MILK, WATER, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, ANNATTO COLOR), CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [CULTURED MILK, SALT, ENZYMES], WATER, SALT, ANNATTO COLOR), BLEACHED WHEAT FLOUR, SOYBEAN OIL, 2% OR LESS OF SALT, BUTTER (CREAM, SALT), POTASSIUM CHLORIDE, BUTTER FLAVOR (MALTODEXTRIN, NATURAL FLAVOR, ANNATTO & TURMERIC COLOR), XANTHAN GUM, YEAST EXTRACT, LACTIC ACID, CALCIUM LACTATE.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Plastic, Pet 1 polyethylene terephthalate, Paper

Context only: no points in v1.

More from Stouffer's

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  3. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  4. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  5. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  6. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  7. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  8. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  9. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  10. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org