KANSAS CITY — A macaroni and cheese makeover is under way as food manufacturers market the classic comfort food to consumers chasing the latest trends. Macaroni and cheese is hitting the shelves in vegan, organic, non-bioengineered, gluten-free and chef-inspired varieties.

Daiya Foods is offering macaroni minus the animal products in its new line of dairy, gluten and soy-free Cheezy Mac. Available in Cheddar, Alfredo, and White Cheddar with Veggies, Daiya’s Cheezy Mac features gluten-free whole grain pasta, 5 grams of protein per serving and no animal products, cholesterol, trans fats or preservatives.

“We believe everyone should be able to enjoy amazingly delicious foods, without any compromise,” said Michael Lynch, Daiya’s vice-president of marketing. “We saw a gap in the market for a product that allows individuals with dairy and gluten sensitivities to relish in the melty, smooth, and cheesy goodness of macaroni and cheese, and our delicious Cheezy Mac was born.”

Five trendy macaroni and cheese varieties are joining the Annie’s lineup, including vegan, gluten-free and organic varieties. Annie’s new pasta dinners include Organic Vegan Shells & Creamy Sauce, Organic Vegan Gluten Free Elbows & Creamy Sauce, Mac & Trees (in organic and made-with-organic varieties), and Four Cheese Macaroni & Cheese.

Providing a chef-inspired take on the popular pasta, Lean Cuisine is introducing new Vermont White Cheddar Mac & Cheese. The pasta is non-bioengineered and made with organic butter.

Click here for a slideshow of more new products.