Not all protein macs are created equal. Here’s proof.

Micah Siva is an award-winning cookbook author, trained chef, and registered dietitian, specializing in plant-based cooking and modern Jewish cuisine.

I often make boxed mac 'n' cheese, adding Greek yogurt or cottage cheese for added protein, so this is not a new concept to me.

–Goodles (per 74-gram serving)Protein: 14 gramsFiber: 7 grams

–Banza (per 71-gram serving)Protein: 16 gramsFiber: 8 grams

–Simple Truth (per 74-gram serving)Protein: 14 gramsFiber: 7 grams

–Kraft (per 80-gram serving)Protein: 17 gramsFiber: 6 grams

–Annie's (per 74-gram serving)Protein: 15 gramsFiber: 6 grams

–Grown As* (per 71-gram serving)Protein: 10 gramsFiber: 3 grams

Note: These are the protein and fiber nutrition facts for the dry mix, not for the prepared mac 'n' cheese.

Thankfully, I could use my Soupercubes to freeze the remaining mac for future me.

At first, this one stood out because of the color — so orange it almost blinded me. But once I dug into the silky-smooth sauce that so perfectly coated all those noodles, I was transported back to my childhood dinner table.

Unlike the top two, this box explicitly tells you to add butter, and it was a good call (maybe they should all use butter). The sauce was creamy but not overpowering, with enough bite that it tasted like cheese. 

The noodles are made with a blend of semolina flour, wheat flour, and pea and wheat isolate, the same nutrient isolates as Goodles.

Like Simple Truth, Goodles comes with a more traditional tube-shaped noodle that is made with a mix of wheat flour, chickpea flour, and a handful of vegetables like mushrooms and broccoli. Even with those hidden ingredients, it tasted just like the mac 'n' cheese of my childhood. 

It was a much more vibrant orange than some of the others, with most of the color coming from natural sources like turmeric and annatto.

They listed butter as optional, but it would have benefitted it from it. Even without it, though, the sauce was smooth and thick (once you really gave it a stir).

I also love the unique flavors they have available beyond just cheddar.

This and Simple Truth were pretty much neck-and-neck for second and third place.

First off, shells are the elite noodle choice, especially when compared to the little tubes that we often see. Not only do shells become tiny little bowls to hold that precious cheese sauce, but the ridges on the outside help to hold onto the sauce, instead of it slipping and sliding off a smooth noodle (wow, I've never put this into words, but that felt... poetic?). 

I loved that it didn't look artificially colored; some of the vibrant orange varieties threw us off, but Annie's looked homemade.

The texture of the pasta was spot-on, indistinguishable from the classic version. Similar to Goodles, the instructions said butter was optional, but I do think it would have benefited from it as well. There was a lightly bitter flavor in the sauce, but I think the butter would help to tone that down. Annie's also comes in a White Cheddar variety. 

All in all, I would absolutely buy this again. Go Annie's!

When I make it at home, I like to add frozen cauliflower and cottage cheese to really bulk it up. And because I'm a little wild, I even add a light dusting of fresh parmesan on top. So get that water boiling, it's mac night!