Hypercolor Mac and Cheese?

I just tried Whole Foods' boxed mac and cheese for the first time, and I just need to express something: YUM. It's good. It's like the mac and cheese I remember from my youth, before it got all scary and artificial (or before I realized it was such). I have one question, though. When the powder comes out of the envelope, it's white, and yet somehow once I started stirring it into the noodles, butter, and milk, it turned orange. How did this happen? Is it heat activated, and if so, why? When I saw the color of the powder, I was prepared for white mac and cheese, and then it went and changed color on me. I'm not complaining... just curious. =)




Ok, I don't really know why it would turn color, but maybe this is why: Annie's Arthur Macaroni and Cheese is made with Arthur-shaped durum semolina pasta and real Aged Wisconsin cheddar cheese colored naturally orange with annatto. Annato is a natural plant extract that has been popular in tropical American cultures for generations. The annatto tree grows 20 or 30 feet in height, and when its seeds are stirred in water, they produce orange annatto dye, also called achiote, used to color foods such as cheese, butter and mustard. Many cultures use achiote oils and pastes, with their mild flavor and intense color, on meat, fish, and rice. By choosing annatto coloring in its delicious aged Wisconsin cheddar, Annie's offers you the same great taste, no harsh chemicals, and a little more color in your in your life.
Sounds plausible enough to me! You really went all out with the explanation... I hope that's from an Annie's box. =)
Oh, don't worry, it was plagerized...
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