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!

Ingredients

  • 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

Instructions

  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.