It’s National Mac and Cheese Day! We’re celebrating with this baked summer squash succotash mac and cheese.
If you haven’t heard of Three Bridges yet, now is the time to check it out. They make a premium line of easy-to-prepare pastas and sauce created with clean, fresh ingredients like hormone-free cheeses and no preservatives or artificial flavors, just real ingredients.
This is their recipe for summer squash succotash mac and cheese loaded with even more goodness, thanks to summer’s bounty. 
Summer Squash Succotash Mac and Cheese
- Total Time: 48 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy cheddar mac & cheese gets a summery upgrade with roasted corn, peppers, and squash. A crunchy panko topping adds the perfect finishing touch.
Ingredients
- 12 oz (340 g) Three Bridges Creamy Cheddar Mac and Cheese Kit
- 0.5 cups (118 ml) milk
- 1 ear sweet corn
- 1 each red bell pepper
- 1 each summer squash
- 0.5 pints (118 ml) cherry tomatoes
- 0.25 cups (60 ml) olive oil
- 0.25 cups (60 ml) parmesan cheese
- 4 tbsp butter
- 1 cups (237 ml) panko breadcrumbs
Instructions
- Preheat oven to 400°F (204°C).
- Mix panko breadcrumbs with melted butter to coat, then mix in Parmesan cheese. Set aside.
- In a sheet pan, combine corn, red pepper, summer squash, and cherry tomatoes. 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.
- Prepare Three Bridges Creamy Cheddar Mac n Cheese according to package directions and pour into a small oven-safe baking casserole dish.
- Stir in the roasted vegetables until just barely combined. Top with the breadcrumb mixture.
- Bake for 8-10 minutes, or until the breadcrumb topping is lightly browned.
- Serve.
Notes
- For optimal roasting, cut the vegetables into similarly sized pieces to ensure even cooking.
- If you don’t have panko, you can substitute with regular breadcrumbs for a slightly less crispy topping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
What type of summer squash is best for the Summer Squash Succotash Mac and Cheese?
You can use zucchini or yellow squash for this recipe, as both varieties complement the flavors and textures of the dish.
Can I substitute the cheese in the Summer Squash Succotash Mac and Cheese?
Yes, you can substitute the hormone-free cheeses with other cheeses like cheddar or Monterey Jack, but keep in mind that it may alter the flavor profile.
How do I prepare the succotash for the Summer Squash Succotash Mac and Cheese?
Sauté the succotash ingredients, such as corn and bell peppers, in a pan until they are tender before mixing them into the mac and cheese for added flavor.
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