BBQ Macaroni Bake with Cornbread Topping

01Method

1. 1

   Heat the oven to 400°F (200°C) and coat a 9x13-inch baking dish with cooking spray.

2. 2

   Cook the macaroni in a large pot of salted boiling water until just tender, about 8 minutes, then drain.

3. 3

   While the pasta cooks, warm the oil in a 3-quart pot over medium-high heat. Sauté the onion and garlic until the onion softens and turns translucent, 5–7 minutes. Add the ground turkey and cook, breaking it up, until fully browned, another 5–7 minutes. Stir in the barbecue sauce, corn, and red pepper flakes, then reduce heat and simmer for 5 minutes.

4. 4

   In a separate bowl, stir together the cornbread mix, milk, and eggs until combined; set aside.

5. 5

   In a large bowl, combine the drained macaroni, turkey mixture, Cheddar cheese, salt, and pepper. Transfer to the prepared baking dish and spread evenly, then dollop and spread the cornbread batter over the top.

6. 6

   Bake until the cornbread topping is light golden brown, 15–20 minutes. Allow to cool briefly before serving.