Can you eat expired Mac & Cheese?

By Dr Anny Manrich (PhD)

Page last updated: 02/04/2023 | Next review date: 02/04/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this article, we will answer the question “Can you eat expired Mac & Cheese?”, and how to tell If Mac & Cheese has gone bad?

Can you eat expired Mac & Cheese?

Yes, you can eat expired Mac & Cheese. Kraft Mac & Cheese comes with a ‘Best-by’ or ‘Use-by’ date instead of an expiry date.

In general, macaroni and cheese mixes can be stored for 9-12 months maintaining its quality (2).

This is an indicator of quality and not safety. The product will not taste the same past this date. The cheese often becomes stale and loses its flavor.

Before making old Kraft Mac & Cheese, check the package for any organic growth, bugs, or unusual flavors and colors before consuming.

If the cheese powder is hardened into a brick, throw it away. It is because the cheese powder absorbs moisture over time due to a porous package.

Many canned and boxed products are safe to eat long after the date on the container and the shelf life of refrigerated and frozen foods can be extended if they are handled properly. Once a perishable item is frozen, it doesn’t matter if the date expires — foods kept frozen continuously are safe indefinitely, though the quality slowly deteriorates over time (2). According to the USDA, packaged foods (cereal, pasta, cookies) will be safe past the ‘best by’ date, although they may eventually become stale or develop an off flavor. You’ll know when you open the package if the food has lost quality. Many dates on foods refer to quality, not safety (3).

Macaroni and cheese mixes are processed food. Findings from a nationally representative cross-sectional sample of UK adults show that higher consumption of ultra-processed food is associated with greater BMI, waist circunference and odds of being obese. It was identified as a dose-response relationship with a 10% increase in the consumption of ultra-processed foods being associated with a 18% and 17% increase in the prevalence of obesity in men and women, respectively (1).

How to store Mac & Cheese?

If your homemade Mac & Cheese are to be consumed within a few days, It can be kept in the fridge. Before refrigerating, let the Mac & Cheese come down to room temperature.
If you will not be consuming your Mac & Cheese within a week, freezing it is a good option.
Boxed dry-mix of Mac & Cheese should be stored in a cool, dark, and dry place. A pantry or a kitchen cabinet works fine. For extended storage time, put it in the freezer.
Frozen Mac & Cheese always goes in the freezer.

How to freeze Mac & Cheese?

Freezing macaroni and sauce separately is not a good idea. Because pasta will become mushy, losing its integrity and shape after thawing.

Store the Mac & Cheese in a freezer bag. Squeeze out the air from the bag and chuck it into the freezer. If you prepared some extra sauce, that can go in the freezer for weeks.

How to tell If Mac & Cheese has gone bad?

A food unfit for consumption may not necessarily be spoiled and may contain a high number of food poisoning causing bacteria. Microbial deterioration of food is evidenced by alteration in the appearance (color changes, pockets of gas/ swelling), texture (soft & mushy), color, odor, and flavor or slime formation. In dry food products, microbial growth is reduced due to low water content, and chemical changes not induced by microbial or naturally occurring enzymes may occur. These changes usually involve O2, light and other than microbial spoilage, are the most common cause of spoilage e.g. oxidative rancidity of fats and oils (5).

If the dry mix of Mac & Cheese develops wet clumps or becomes moldy, it has spoiled.
As long as the cooked Mac & Cheese is concerned, if anything is off about the texture, appearance, and smell of Mac & Cheese, throw it out.

How to make the best Mac & Cheese?

Ingredients

1 lb. dried elbow pasta
½ cup unsalted butter
½ cup all-purpose flour
1 ½ cups whole milk
2 ½ cups half and half
4 cups grated medium sharp cheddar cheese divided (measured after grating)
2 cups grated Gruyere cheese divided (measured after grating)
½ Tbsp. salt
½ tsp. black pepper
¼ tsp. paprika

Instructions

Preheat the oven at 325℉ for 15-20 minutes. Grease a 9-by-13 baking tray with butter or vegetable oil.
In a large pot, add plenty of water. Add salt. When the water comes to a rolling boil, add dry pasta. Cook the pasta until al dente. Drain the pasta water. Do not rinse the pasta. Toss it with some olive oil to keep it from sticking.
Grate the cheese and divide it into 3 portions. Separate 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
In a large saucepan, melt butter. Add the flour and whisk it well until combined in butter or until the mixture is homogeneous and sandy. Cook the butter with flour for about 1 minute.
Then pour some milk while whisking the mixture continuously. When the mixture is creamy, add the rest of the milk while whisking.
Keep whisking and heating the mixture on medium heat until it becomes thick and creamy like a condensed soup.
Now remove the mixture from the heat. Finish off with spices and grated cheese. Whisk the cheese in while the mixture is still hot so that it melts and the sauce is smooth.
In a separate bowl, mix the sauce with pasta. Pour half of this pasta mixture into the greased baking tray. Sprinkle with 1 ½ cup of grated cheese. Top with the rest of the pasta mixture.
Top off the pasta mixture with the remaining 1 ½ cup of grated cheese. Slide the tray in the oven and bake for 15-20 minutes or until the cheese has turned golden and is bubbling.

Mac & Cheese variations

Top off your Mac & Cheese with crispy and crumbled bacon. Toss it in the pasta mixture if you like.
If you do not have an oven, you can make Mac & Cheese on the stovetop. Once the sauce is ready, add cheese. Do not thicken it too much. Add the pasta to it. Toss and serve warm.