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Specially Selected Pesto Mac n Cheese
Photo: Open Food Facts contributors (CC BY-SA)

Macaroni and cheese

Specially Selected Pesto Mac n Cheese

6.5 oz

Poor out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
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Why it scores 35

Specially Selected Pesto Mac n Cheese scores 35 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Salt 2.3 g / 100 g: Very high in salt. 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

Pesto Mac n Cheese

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][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. [4]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Caseinate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [9]
  • Silicon dioxide
    Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
  • 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. [10][9]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
subtotal−30

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [9]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, flavor enhancer, flavoring, industrial protein and industrial sugar or starch hydrolysate. [9]
subtotal−24

Nutrition per 100 g

  • Sugars 7.6 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 2.7 g / 100 g
    Strong High in saturated fat. [11]
  • Salt 2.3 g / 100 g
    Strong Very high in salt. [12]
  • Energy 391 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 4.3 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 14.1 g / 100 g
    Info A good source of protein. [2]
subtotal−11
TOTAL 35Poor

100 − 65 = 35

Can’t score above 79. Contains corn syrup, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in salt (above the front-of-pack "high" level). [13]

GTIN 04099100197679 · 2025-08-07

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy391 kcal
Fat8.7 g
Saturated fat2.7 g
Trans fat0 g
Carbohydrates64.1 g
Sugars7.6 g
Added sugars0 g
Fiber4.3 g
Protein14.1 g
Salt2.3 g

Ingredients

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

MACARONI (DURUM WHEAT SEMOLINA), PASTEURIZED PROCESS CHEESE FOOD POWDER (CHEESE BLEND [PASTEURIZED MILK, SALT, CHEESE CULTURES ENZYMES), WHEY POWDER, SALT, SODIUM CITRATE, DISODIUM PHOSPHATE), POWDERED SUNFLOWER OIL PREPARATION (SUNFLOWER OIL, GLUCOSE SYRUP, SODIUM CASEINATE, SILICON DIOXIDE), WHEY, NATURAL FLAVORS, POTATO STARCH, SALT, DEHYDRATED SPINACH POWDER, DEHYDRATED BASIL, YEAST EXTRACT, ONION POWDER, GARLIC POWDER, TURMERIC POWDER. CONTAINS: WHEAT, MILK. MAY CONTAIN SOY, EGGS, CRUSTACEAN SHELLFISH (SHRIMP).

Allergens and diets

Contains: Milk, Wheat, Gluten, Crustaceans

May contain: Soy, Egg

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

Always check the package: recipes change.

Packaging

Cardboard

Context only: no points in v1.

Healthiest macaroni and cheese in the US

More from Specially Selected

Sources

  1. 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

  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. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. 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

  5. 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

  6. 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

  7. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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