Prepare pasta according to box directions. (I prefer Ancient Quinoa Harvest gluten free pasta-that stuff tastes better than real wheat pasta.).
Either in a separate pot, or in the same pot (once you remove and drain the pasta), make a roux by melting the margarine and then whisking in the potato/corn/tapioca starch until well blended and you have a thick paste. Use a medium-low flame and work quickly.
Add the non-dairy creamer and the almond/rice milk. Continue to whisk to blend well on medium heat. You should have a nice white sauce.
Add the Daiya cheese. Stir until completely melted (no lumps). This may take longer than expected-Daiya cheese takes much longer to melt entirely than real cheese.
Add the rest of the spices and stir. If you have any other mac & cheese variations, add those ingredients now. If the sauce is too thick, add more milk or creamer; if it's too thin, add more starch (slowly and sparingly).
When the sauce is at the desired consistency, pour in your pasta and coat with the sauce. Serve hot! To reheat leftovers, you may need to add more liquid and reheat on the stove since the cheese sauce tends to congeal thickly when cooled.