• 6 cups dry cavatappi, macaroni, or fusilli pasta
• 4 cups lactose-free 2% milk
• 1 cup frozen PC Sweet Potato Chunks
• 1 ½ tsp salt
• 1 block PC Lactose-Free Plain Cream Cheese,
• cubed
• ½ cup PC Gochujang Wing Sauce
• 1 bag PC Lactose-Free Mac & Cheese Shredded
• Crispy Chili Sprinkles

Step 1 Cook pasta in large saucepan according to package directions. Drain and set aside.

Step 2 In large saucepan, bring milk, sweet potatoes, and salt to a simmer on medium-high; reduce heat and simmer, stirring, until tender, 12 min.

Step 3 Transfer to blender; add cream cheese and wing sauce. Remove stopper from lid and cover lid with towel; blend until smooth. Return to saucepan; stir in cheese and heat on medium until melted. Stir in pasta.

Step 4 Crispy Chili Sprinkles: Cook chopped garlic, crushed red pepper, and salt in oil, stirring, 2 min. Stir in about ½ cup PC® Black Label Panko Bread Crumbs; cook 2 min. Add chopped green onion; cook 1 min. Sprinkle over pasta.