For nearly a century, boxed macaroni and cheese has been an American culinary staple. From its origins in Kraft’s 1937 launch to its role in stretching Depression-era budgets, this comfort food has endured. But is the classic still king? A recent blind taste test of 11 boxed mac and cheeses reveals a surprising new winner: Cabot Seriously Sharp Classic Cheddar Macaroni and Cheese has unseated Kraft as the top choice.
The History of a Staple
The story begins long before boxes hit shelves. While macaroni and cheese itself dates back to 18th-century kitchens, including those staffed by enslaved chefs like James and Peter Hemings, mass production needed innovation. James L. Kraft patented a cheese preservation method in 1916, enabling powdered cheese for nationwide distribution. The first boxed version arrived in 1937 at 19 cents a box, becoming a Depression-era lifeline; a single ration stamp covered two boxes, making it incredibly affordable. Today, at around $1, it remains one of the most accessible meals on grocery store shelves.
The Testing Criteria: Beyond Nostalgia
The blind taste test considered texture, flavor balance, and overall creaminess. Testers had varying preferences, some favoring artificial cheese flavors while others sought sharper cheddar notes. Pasta shape also played a role, with shells generally outperforming elbows due to better sauce retention. The ideal outcome: a uniform, creamy sauce without grittiness or wateriness, balanced cheese, butter, and dairy sweetness, and pasta that held its shape without becoming mushy.
The Results: Cabot Takes the Crown
Cabot Seriously Sharp Classic Cheddar Macaroni and Cheese emerged as the clear favorite. Testers praised its pronounced cheddar flavor, describing it as the “real deal” compared to competitors. One editor noted, “This is what I want from boxed mac and cheese.” The sauce was thick enough to coat the shells evenly, and the pasta retained a desirable chew.
Kraft Original Mac & Cheese secured second place, benefiting from strong nostalgia. While testers acknowledged its familiarity, they found it milder and sweeter than Cabot. One reviewer said it “properly scratches the boxed mac and cheese itch,” highlighting its consistent, expected flavor.
Other contenders included Annie’s, Bowl & Basket, Cracker Barrel, Good & Gather, Manischewitz, Market Pantry, Stop & Shop, Velveeta, and Wacky Mac. Each fell short of the top two in either flavor, texture, or overall satisfaction.
The Science Behind the Sauce: Phosphates and Whey
The key to a creamy sauce isn’t just cheese; it’s chemistry. Both Cabot and Kraft utilize phosphate-based emulsifying salts (sodium, calcium, and disodium phosphates) to bind the powdered cheese into a cohesive sauce. Organic or “clean label” brands often rely on cornstarch instead, which can result in thinner, less creamy textures.
Another crucial ingredient is whey, a byproduct of cheesemaking high in lactose, providing a subtle sweetness that balances the savory cheese. Cabot uses real cheddar, butter, and buttermilk, while Kraft relies on milkfat and milk protein concentrate for its milder flavor.
Conclusion
The blind taste test demonstrates that while nostalgia holds weight, quality prevails. Cabot’s sharper cheddar flavor, creamy sauce, and well-cooked pasta have dethroned Kraft, proving that boxed mac and cheese can evolve beyond its classic formula. The future of comfort food may be sharper, more flavorful, and surprisingly… better.
