BBQ Macaroni Bake with Cornbread Topping recipe

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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

Nutrition Info

569.1 calories
carbohydrate: 69.2 g
cholesterol: 100.6 mg
fat: 20.1 g
fiber: 2.4 g
protein: 28.1 g
saturatedFat: 8.4 g
servingSize: -
sodium: 1159.7 mg
sugar: 14.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9x13-inch casserole

Recipe Note

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.

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