Cheese-Less Mac N’ Cheese

Intentions: Nutrition, Time, Ease

OK, I have made a lot of versions of this meal over the years. I feel like every time I make it, I make it a little bit different. But, this one might be my new go-to, if only for the ease and how few dishes it requires!

Now, bear with me, because this is a little odd. But, I saw that Campbell’s has started making single serving sweet potato soups, which are super smooth and silky.  I thought, why can’t I use this as a base for a sweet potato “cheese” sauce instead of having to cook and puree them myself?  So, I mixed the cooked soup with one container of fat-free Greek yogurt, nutritional yeast, and hot sauce – and it came out amazing!  I added some peas for extra veggies, but sautéed spinach or mushrooms would also be great options!


  • 1 box pasta of choice (I used cavatappi)
  • 1 container butternut squash and sweet potato soup (Well Yes! brand)
  • 1 5 oz container of fat free plain greek yogurt
  • 2 T nutritional yeast
  • 1 T sriracha
  • Salt and pepper to taste
  • 1 steamable bag of peas


  1. Cook pasta according to box directions
  2. In the meantime, cook soup according to directions
  3. Pour soup into medium mixing bowl, let cool for a few minutes
  4. Steam peas according to package directions
  5. Add Greek yogurt, nutritional yeast, sriracha, salt and pepper into soup – mix thoroughly.
    1. Make sure the soup is at least a drinkable temperature when you add the yogurt – if it’s too hot when you add it, the yogurt will curdle
  6. When pasta is done, drain and add back to pot.
  7. Add sauce and peas, stir to combine.  I found that the sauce made in this recipe is the perfect amount for 1 standard box of pasta.