Description
It’s National Mac and Cheese Day! We’re celebrating with this baked summer squash succotash mac and cheese.
Ingredients
Scale
- 1–12 oz pkg Three Bridges Creamy Cheddar Mac & Cheese Kit
- 1/2 cup milk
- 1 ear sweet corn
- 1 each red bell pepper (diced 3/8″)
- 1 each summer squash (diced 3/8″)
- 1/2 pint cherry tomatoes (halved)
- 1/4 cup olive oil
- 1/4 cup parmesan cheese (grated)
- 4 tbsp butter
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 400ºF.
- Mix the panko breadcrumbs with the melted butter to coat. Then mix in the parmesan cheese. Set aside.
- 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.
- Prepare Three Bridges Creamy Cheddar Mac n Cheese per directions the pour into a small oven safe baking casserole dish.
- Stir in the roasted vegetables and gently stir in until just barely combined. Top with the breadcrumb mixture;
- Bake for 8-10 minutes or until the breadcrumb topping is lightly browned.
- Serve and Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes