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Cheetos Four Cheesy Cheetos Mac’N Cheese
Photo: Open Food Facts contributors (CC BY-SA)

Pastas

Cheetos Four Cheesy Cheetos Mac’N Cheese

5.9 oz/170 g

Okay out of 100 Medium confidence
  • High in salt
  • Contains seed oils
  • Contains artificial flavors
  • No synthetic dyes
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Why it scores 53

Cheetos Four Cheesy Cheetos Mac’N Cheese scores 53 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 6 kinds of ultra-processing markers. Strong
  2. 6 kinds of ultra-processing markers: Industrial additive classes found: anti-caking agent, color (added), emulsifier, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. Emerging
  3. Salt 1.8 g / 100 g: High in salt. Strong

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

The Receipt

Four Cheesy Cheetos Mac’N Cheese

START100

Ingredients

  • Natural and artificial flavors
    Strong The label does not disclose which flavoring substances are used. [1][2]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • Silicon dioxide
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [3]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [3]
  • Sodium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [8]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
subtotal−13

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 6 kinds of ultra-processing markers. [3]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, color (added), emulsifier, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [3]
subtotal−25.5

Nutrition per 100 g

  • Sugars 5.9 g / 100 g
    Strong Contains some sugar. [9]
  • Saturated fat 1.5 g / 100 g
    Strong Contains some saturated fat. [10]
  • Salt 1.8 g / 100 g
    Strong High in salt. [11]
  • Energy 353 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 13.2 g / 100 g
    Info A good source of protein. [2]
subtotal−9
TOTAL 53Okay

100 − 47.5 = 52.5 → 53

Can’t score above 79. High in salt (above the front-of-pack "high" level). [12]

GTIN 00015300200661 · 2026-07-09

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy353 kcal
Fat3.7 g
Saturated fat1.5 g
Trans fat0 g
Carbohydrates67.7 g
Sugars5.9 g
Added sugars0 g
Fiber2.9 g
Protein13.2 g
Salt1.8 g

Serving: 170 g

Ingredients

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

WHEAT FLOUR, NATURAL AND ARTIFICIAL FLAVOR, WHEY, MALTODEXTRIN, SALT, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, ANNATTO [COLOR]), SWISS, MONTEREY JACK AND PARMESAN CHEESE (MILK, CULTURES, SALT, ENZYMES), SILICON DIOXIDE, CITRIC ACID, MONOUNSATURATED CANOLA OIL, CORN STARCH, GUAR GUM, XANTHAN GUM, ANNATTO EXRACT (COLOR), DISODIUM PHOSPHATE, LACTIC ACID, TURMERIC EXTRACT (COLOR), NIACINAMIDE, IRON (III) PHOSPHATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, CREAM, SOY LECITHIN.

Allergens and diets

Contains: Milk, Wheat

  • Not vegan
  • Not gluten-free

Always check the package: recipes change.

Healthiest pastas in the US

More from Cheetos

Sources

  1. 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

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  4. 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

  5. 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

  6. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  8. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  9. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  10. 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

  11. 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

  12. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk