When rated by Consumer Reports, Annie's did quite well though it did _not_ outrank Kraft (which took top ranking). Interestingly, Kraft Deluxe did miserably compared to the traditional Kraft that's become so familiar.
Annie's has good flavor but is a great deal skimpier on sauce than any other macaroni and cheese. However, this made it a low fat and low salt choice, if I remember correctly.
I didn't like Annie's Cheddar version, but have been enjoying the Alfredo kind for years. It has tiny shells instead of noodles, and garlic and basil.
An interesting way to make lactose-reduced but intensely rich mac and cheese, for either sort, is to substitute sour cream for the milk. Strangely, the heavier a dairy product is and the more fat is in it, the less lactose there is. This is perhaps not so surprising- lactose is a sugar, after all, and the process of making skim milk tends to concentrate this sugar.
A tall glass of sour cream contains less lactose than the same glass filled with skim milk.