Road's End Organics by Edward & Sons started making vegan macaroni and cheese back in 1998. Yep, 14 years ago. This was when vegans had very few choices for faux cheese. Today, we have lots of choices, but I still go back to the old standby Shells & Chreese every so often. I'll admit that the chreese packet may not taste exactly like cheese, but if you go into it knowing it doesn't taste just like cheese, you can enjoy it for what it is -- a great shells and chreese product.
All you do is boil the noodles, then once they are done, drain them and put them aside. Mix the chreese powder with 1/4 cup of soy or almond milk in an empty saucepan off the stove. Add the pasta to the pan and mix well with the sauce, then return the pan to the stovetop and heat for a couple minutes until the chreese thickens. That's it! So easy and so yummy.
You don't need to be an old-school vegan to truly appreciate the nutritional yeast-based cheese. It may be nothing like Daiya, but, it is good in its own right. They make both cheddar and alfredo style chreese sold with noodles or without.