BBQ Macaroni Bake with Cornbread Topping
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Description
I came up with this one night trying to "figure out" what dinner was going to be. Grabbed some things from the pantry and what turned out was a keeper.
Ingredients
- cooking spray
- 1 (16 ounce) package elbow macaroni
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 ½ pounds ground turkey
- 1 ½ cups barbeque sauce (such as KC Masterpiece® Original)
- 1 (8 ounce) bag frozen corn
- 1 tablespoon crushed red pepper flakes
- 2 (7.5 ounce) packages cornbread mix (such as Jiffy®)
- ⅔ cup milk
- 2 eggs
- 1 (12 ounce) package shredded Cheddar cheese
- salt and ground black pepper to taste
Directions
- 1. Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- 2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- 3. While pasta boils, heat oil in a 3-quart pot over medium-high heat. Add onion and garlic and cook and stir until onion is translucent, 5 to 7 minutes. Add ground turkey and cook and stir until browned and crumbly, 5 to 7 minutes. Stir in barbeque sauce, corn, and red pepper flakes. Mix well, reduce heat, and let simmer for 5 minutes.
- 4. Meanwhile, mix cornbread mix, milk, and eggs together in a bowl. Set aside.
- 5. Combine macaroni, meat mixture, Cheddar cheese, salt, and pepper in a large bowl. Pour mixture into the prepared dish. Spoon cornbread batter on top.
- 6. Bake in the preheated oven until cornbread is light golden brown, 15 to 20 minutes. Remove from the oven and let cool slightly before serving.
Nutrition Facts
serving: 1 9x13-inch casserole
calories: 569.1 kcal
carbohydrates: 69.2 g
protein: 28.1 g
saturated fat: 8.4 g
cholesterol: 100.6 mg
sodium: 1159.7 mg
fiber: 2.4 g
sugar: 14.8 g
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