Summer Squash Succotash Mac and Cheese
Prep Time: 
Cook Time: 
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Serves: 4 servings
It's National Mac and Cheese Day! We're celebrating with this baked summer squash succotash mac and cheese.
  • 1-12oz pkg Three Bridges Creamy Cheddar Mac & Cheese Kit
  • ½ cup milk
  • 1 ear sweet corn
  • 1 each red bell pepper, diced ⅜"
  • 1 each summer squash, diced ⅜"
  • ½ pint cherry tomatoes, halved
  • ¼ cup olive oil
  • ¼ cup parmesan cheese, grated
  • 4 tbsp butter
  • 1 cup panko breadcrumbs
  1. Preheat oven to 400ºF.
  2. Mix the panko breadcrumbs with the melted butter to coat. Then mix in the parmesan cheese. Set aside.
  3. In a sheet pan, combine corn, red pepper, summer squash and cherry tomato. Coat with olive oil and season with salt and pepper. Level to a flat layer and roast for 15- 20 minutes or until cooked through.
  4. Prepare Three Bridges Creamy Cheddar Mac n Cheese per directions the pour into a small oven safe baking casserole dish.
  5. Stir in the roasted vegetables and gently stir in until just barely combined. Top with the breadcrumb mixture;
  6. Bake for 8-10 minutes or until the breadcrumb topping is lightly browned.
  7. Serve and Enjoy!
Recipe by Honest Cooking at