Kraft NotCo Original Flavor Plant Based Mac & Cheese

The Verdict

The Plant-Based Mac That Actually Tastes Like the Real Thing

Here’s the honest truth: I’ve tested more plant-based cheese alternatives than I care to count, and most of them taste like someone described cheese to a robot over the phone. The Kraft NotCo Original Flavor Plant Based Mac & Cheese is not that. It’s the closest thing I’ve found to the nostalgic blue box experience without the dairy.

This isn’t a niche health-food product hiding in the specialty aisle. It’s Kraft — the same company that’s been making mac and cheese since 1937 — partnering with NotCo, the Chilean food-tech company known for their AI-driven plant-based formulations. The result? A box that looks nearly identical to the classic, with one important swap: the cheese sauce is made from fava bean protein and coconut oil instead of milk and whey.

What’s in the Box

You get the standard setup: one 5.5-ounce box containing elbow macaroni (made from wheat flour — this isn’t gluten-free) and a single pouch of plant-based cheese sauce powder. No butter or milk required — you just need water, which is actually more convenient than the traditional recipe. The instructions are identical to the original: boil the pasta for 7-8 minutes, drain, add the powder and a splash of water, stir until creamy.

As shown in the product image, the box is nearly indistinguishable from the classic Kraft design — same bold blue, same cheerful branding — with a small “Plant Based” banner and the NotCo logo. If you’re buying this for a family member who’s skeptical of plant-based foods, they might not even notice the difference until they taste it.

Performance and Real-World Testing

I prepared this three separate times to get a fair read. First, exactly per package instructions. Second, with a splash of extra water to test the sauce consistency. Third, with a pat of plant-based butter stirred in at the end.

The good: The flavor is genuinely impressive. The sauce has that sharp, tangy, slightly artificial cheddar taste that made the original so addictive. There’s a creamy mouthfeel that comes surprisingly close to dairy, thanks to the coconut oil base. My taste-test panel — which included two kids who are notoriously picky — couldn’t reliably identify which bowl was the plant-based version.

The less good: The sauce is noticeably thinner than the dairy original. It coats the pasta but doesn’t cling the way classic Kraft does. If you like your mac and cheese on the saucy side, this actually works in your favor. If you prefer it thick and gooey, you’ll want to add a touch less water than the instructions suggest. The powder also has a faint oat-y undertone that’s detectable on the finish — not unpleasant, but noticeable if you’re looking for it.

What Buyers Are Saying

The 4.2-star rating across 210 reviews reflects a product that’s polarizing in the right way. The five-star reviews consistently mention the same thing: “My kids couldn’t tell the difference.” One verified buyer wrote, “I was honestly shocked. I’ve tried every vegan mac and cheese on the market and this is the first one that my husband didn’t immediately reject.”

The three-star reviews tend to focus on price and texture. As one reviewer put it, “It’s good, but it’s not the same. The sauce is thinner and it costs more. If you need dairy-free, this is the best option. If you don’t, just buy the original.”

Where It Falls Short

Let’s be direct about the tradeoffs. First, the price: you’ll pay roughly 20-30% more per box than the dairy version. If you’re feeding a family of four, that difference adds up. Second, the texture issue — the sauce is thinner, and no amount of stirring will make it as thick as the original. Third, and this matters for some households, it’s not gluten-free. The pasta is standard wheat elbow macaroni, so those with celiac disease or gluten sensitivity are still out of luck.

Who Should Buy This

• Plant-based families who want a mac and cheese that tastes like the real thing, not a compromise
• Parents of dairy-allergic kids who are tired of the gritty, chalky texture of most vegan cheese sauces
• Flexitarians who want to reduce dairy without sacrificing comfort food
• Anyone curious about whether AI-formulated plant-based food can genuinely replicate the original

Frequently Asked Questions

Q: Does it taste exactly like regular Kraft Mac & Cheese? No, but it’s close — maybe 90% there. The flavor is spot-on, but the sauce is thinner and there’s a faint oat-y aftertaste. For a plant-based product, it’s remarkably convincing.

Q: Do I need to add milk and butter? No. The recipe only requires water, which makes it actually easier to prepare than the classic version. If you want a richer texture, you can stir in a pat of plant-based butter at the end.

Q: Is it suitable for people with nut allergies? Yes. The sauce is made from fava bean protein and coconut oil — no nuts, no soy, no dairy. But it does contain wheat, so it’s not gluten-free.

The Verdict

Buy it if: You want a plant-based mac and cheese that actually tastes like mac and cheese — the best dairy-free option I’ve tested, and one that even picky kids will eat without complaint.

Skip it if: You’re on a tight budget, you don’t need dairy-free, or you’re looking for a gluten-free alternative. If texture is your top priority and you can’t tolerate a thinner sauce, stick with the original.

Rating: 4.2/5 — A genuinely impressive plant-based recreation that’s held back only by its price premium and slightly thinner sauce. For dairy-free households, this is the new gold standard.