- Kraft’s new Power Mac delivers more protein and fiber than the original.
- We compared Power Mac and the original in a taste test.
- Nutrition experts say the added protein and fiber make it a more satisfying option.
Boxed mac and cheese has long been a staple for a reason: it’s quick, affordable and reliably comforting. For many, it’s also deeply nostalgic—a meal that’s just as satisfying after a long day as it was growing up. I’ll admit, it’s still one of my go-to dinners when I don’t have the time (or energy) to cook something from scratch. I’ll often add chicken or another protein to make it more filling, turning a simple box into a complete meal in under 15 minutes.
That’s exactly why Kraft’s newest launch—Kraft Power Mac—caught my attention. As more shoppers look for ways to boost protein without sacrificing convenience, the brand is reworking its iconic mac and cheese to better fit modern eating habits. But is it any good?
Kraft leans into the protein trend
Comfort food gets a protein upgrade: Kraft’s new Power Mac is its answer to growing demand for higher-protein versions of familiar favorites.
Protein leads—but fiber is the sleeper star: Each serving packs 17 grams of protein and 6 grams of fiber, reflecting rising interest in fiber for fullness and overall health—not just protein.
Not first, but still telling: Kraft may be late to the protein pasta game, but its entry signals this isn’t a niche trend anymore.
The bigger shift: This is about more than one product—it points to a broader expectation that classic comfort foods should now come with more nutritional staying power.
Is it actually healthier?
Compared to the original Kraft Mac & Cheese, Power Mac is designed to be more filling, thanks to its higher protein and fiber content—but the difference isn’t quite as dramatic as it may initially appear.
“At first glance, the protein and fiber numbers look impressive on the Power Mac, but they’re based on a slightly larger serving size than the Original,” says Stefani Sassos, M.S., R.D.N., CDN, Nutrition and Fitness Director at the Good Housekeeping Institute. “When you standardize the portions, the difference is still meaningful—but not quite as dramatic as it’s advertised.”
Adjusted to the same serving size, the upgrade is still notable: fiber jumps from about 1 gram to nearly 5 grams, and protein rises from 9 grams to around 14 grams.
“For me, the biggest win here is the fiber,” Sassos says. “Protein gets all the attention, but most of us aren’t getting enough fiber, which is key for satiety.”
That boost likely comes from the pasta itself, which uses plant-based protein sources like peas—adding both protein and fiber rather than simply fortifying the cheese sauce.
There are a few trade-offs to consider. Higher-fiber foods can take some adjustment, and Sassos notes the pasta takes slightly longer to cook—something busy families may notice. Sodium may appear higher on the label, but once adjusted for serving size, the difference is minimal.
Her bottom line: “If a product still tastes good and meaningfully increases fiber and protein to keep you fuller longer, that’s a worthwhile improvement. It makes it more than just empty calories.”
How we tested
To see how the new Power Mac compares to the original, we prepared both versions according to their package instructions. Testers sampled them side by side in a taste test, without knowing which was which, and evaluated flavor, texture and overall appeal.
Taste test: Power Mac vs. Original
Power Mac
A firmer, more grown-up bite: Power Mac stood out immediately for its texture—testers found it firmer and more structured, closer to al dente, while still creamy and cheesy. (That said, one taster missed the softer texture of the classic blue box.)
Texture as the real selling point: “I really enjoyed the texture of this protein mac and cheese—it’s much more al dente than traditional boxed mac, and when comparing them side by side it made the traditional noodles look downright gooey,” says Juliana LaBianca, Good Housekeeping Deputy Digital Editor. “The extra protein is nice to have for me, but it’s that upgraded texture that’s the real selling point.”
Creamy—even after it sits: Another standout: the sauce held up well over time. It stayed creamy without drying out, thickening slightly in a way testers actually liked.
No ‘protein pasta’ aftertaste: Despite the added protein, most testers didn’t notice any strong pea or “protein” flavor—it still tasted like classic, cheesy mac and cheese.
A win for plant-based eaters: “I would totally buy this pasta, since I'm a vegetarian and always looking for creative ways to incorporate more protein in my diet,” says Eva Bleyer, Good Housekeeping Kitchen & Cooking Lab Reviews Analyst. “It's a total win-win in my book.”
Original Kraft Mac & Cheese
Nostalgia still wins for some: The original delivers that classic soft texture and signature cheese flavor—exactly what many testers expect (and want) from boxed mac and cheese.
Softer, creamier, more classic: For fans, that almost-melty consistency is part of the appeal—and a big reason the original still holds its ground.
Too much of a departure? “The protein boosted version just veers too far from what I actually want out of boxed mac and cheese,” says Susan Choung, Good Housekeeping Recipe Editor. “If you love the original, the noodles here are too firm, in a way that doesn’t read as comforting—it feels like they overcorrected. Boxed mac is supposed to be soft, creamy, and a little nostalgic, not resistantly al dente.”
Flavor trade-offs show up: “There’s a beany flavor and a slight chalkiness that kept pulling me out of the experience. When I’m reaching for Kraft, I’m chasing that specific, cozy comfort—and the addition of pea protein kind of steals that magic,” noted Choung.
Even the look is a shift: “The color of the Power Mac is a little off-putting—it has this putty-gray cast to the noodles that just doesn’t read as appetizing as the classic bright orange,” you noted.
A comfort classic, unchanged: Still, for those prioritizing nostalgia and that familiar comfort-food feel, the original remains the go-to.
A note on serving sizes
Serving sizes aren’t apples-to-apples: The nutrition differences can look bigger at first glance because Power Mac and the original use different serving sizes.
Power Mac portions run larger: The original box has about 3.5 servings, while Power Mac has closer to 2.5—so its protein and fiber numbers reflect a bigger portion.
The upgrade is real—just less dramatic: When you standardize for the same serving size, Power Mac still delivers more protein and significantly more fiber, but the gap isn’t quite as wide as the front label suggests.
Final verdict
In our taste test, many testers preferred Power Mac, citing its firmer texture, longer-lasting creaminess ,and surprisingly familiar flavor. Several said they would choose it over the original moving forward especially for a more filling, protein-forward option.
But it’s not a one-size-fits-all upgrade. For some, the changes that make Power Mac feel more modern—like its sturdier texture and added protein—also take away from the soft, ultra-comforting quality that defines classic boxed mac and cheese.
The original Kraft Mac & Cheese still delivers on nostalgia, with the creamy, familiar taste many people grew up with and for some, that’s exactly the point.
Ultimately, the better choice comes down to what you’re looking for: a slightly more balanced, higher-protein take on a classic, or the traditional comfort-food experience that’s made Kraft a staple for generations. I personally have found a new favorite.
