BBQ Macaroni Bake with Cornbread Topping

Ingredients

• cooking spray
• 1 package elbow macaroni , 16 ounce
• 1 tablespoon olive oil
• 0.5 cups diced onion
• 1 tablespoon minced garlic
• 1.5 pounds ground turkey
• 1.5 cups barbeque sauce , such as KC Masterpiece® Original
• 1 bag frozen corn , 8 ounce
• 1 tablespoon crushed red pepper flakes , Optional
• 2 packages cornbread mix , 7.5 ounce
• 0.67 cups milk
• 2 eggs
• 1 package shredded Cheddar cheese , 12 ounce
• salt and ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.

2. 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. 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. 4

   Meanwhile, mix cornbread mix, milk, and eggs together in a bowl. Set aside.

5. 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. 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.