CORN SUCCOTASH BAKED MACARONI AND CHEESE
INGREDIENTS
- 1 box Good Citizens Cheddar Macaroni and Cheese
- 1 can sweet corn kernels
- 1 zucchini squash
- 1 yellow squash
- 2 red bell peppers
- 2 tbsp crushed garlic
- 2 whole eggs
- 2 tbsp olive oil
- 3 tbsp butter
- 2 tbsp dried thyme
- 1 bag potato chips
- 1/2 cup Parmesan cheese, grated
- 1 tbsp each, salt and pepper
DIRECTIONS
- Preheat oven to 300°F
- Grease small baking dish with butter and set aside
- Prepare macaroni and cheese according to instructions on box
- Heat medium skillet to medium/high heat and add oil to pan
- Place corn, peppers, zucchini, and yellow squash in pan
- Stir intermittently until corn is lightly dark and peppers and squash are tender
- Add garlic and stir until garlic is golden in color
- Season with salt and pepper to taste
- Mix corn succotash into macaroni and cheese
- Crack both eggs into macaroni and stir until they are completely enveloped
- Melt butter in small microwave safe dish for 30 seconds
- Crush potato chips in bag and place in bowl with butter
- Add thyme and Parmesan to bowl with butter and chips
- Mix until completely combined
- Scoop macaroni into baking dish and spread evenly
- Top with Parmesan chip topping and place in oven
- Bake for 20 minutes or until macaroni is bubbling and topping is golden brown
ENJOY!