Food & Recipes

This Creamy Veggie Mac and Cheese Casserole Will Fit Your Beach-Body Diet

Mac and cheese doesn’t have to be just a treat-yourself food. If you can sneak in a lot of veggies, this cheesy dish can remain a part of your healthy diet — even during beach season. That’s why we love this Three Bridges recipe.

Prep Time: 10 minutes | Cook Time: 20 minutes

Total Time: 30 minutes | Yields: 4 servings


  • 1-12oz. pkg Three Bridges Creamy Cheddar Mac and Cheese Kit
  • 1/2 cup milk
  • 1 earsweet corn
  • 1 red bell pepper, diced 3/8″
  • 1 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 bread crumbs


  1. Preheat oven to 400 degrees Fahrenheit.
  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 tomatoes. Coat with olive oil and season with salt and pepper. Level to a flat layer and roast for 15 to 20 minutes or until cooked through.
  4. Prepare Three Bridges Creamy Cheddar Mac and Cheese per directions then pour into a small oven-safe baking casserole dish.
  5. Add in the roasted vegetables and gently stir until just barely combined. Top with the breadcrumb mixture.
  6. Bake for 8 to 10 minutes or until the breadcrumb topping is lightly browned. Serve and enjoy!

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