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
Units
Scale
- 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