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Summer Squash Succotash Mac and Cheese

  • Total Time: 30 minutes
  • Yield: 4 servings 1x


It’s National Mac and Cheese Day! We’re celebrating with this baked summer squash succotash mac and cheese.


  • 112 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


  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!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
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