BBQ Macaroni Bake with Cornbread Topping Recipe

Macaroni: A type of pasta that forms the base of the dish, providing a chewy texture that pairs well with the creamy sauce.

Ground beef: Adds a hearty, meaty component to the bake, making it more filling and flavorful.

BBQ sauce: Provides a smoky, tangy flavor that elevates the dish and complements the other ingredients.

Shredded cheddar cheese: Melts into the macaroni mixture, adding a rich, creamy texture and cheesy flavor.

Corn: Adds a sweet, juicy element to the bake, balancing out the savory flavors.

Cornmeal: Used to make the cornbread topping, giving it a slightly sweet and grainy texture.

All-purpose flour: Combined with cornmeal to create the cornbread batter, providing structure and lightness.

Baking powder: A leavening agent that helps the cornbread topping rise and become fluffy.

Salt: Enhances the flavors of both the macaroni mixture and the cornbread topping.

Milk: Adds moisture to the cornbread batter, ensuring it bakes up tender and soft.

Egg: Helps bind the cornbread batter together, giving it structure and richness.

Vegetable oil: Adds moisture and tenderness to the cornbread topping, ensuring it bakes up golden and delicious.

When preparing the cornbread batter for the topping, be careful not to overmix the wet and dry ingredients. Overmixing can result in a dense and tough cornbread. Stir just until the ingredients are combined and no dry streaks remain. This will ensure a light and fluffy texture that complements the savory macaroni bake.

• uncooked macaroni - Substitute with penne pasta: Penne pasta has a similar texture and will hold the sauce well.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor that complements the dish.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and provides a creamy texture.

• drained corn - Substitute with frozen peas: Frozen peas add a pop of color and sweetness similar to corn.

• cornmeal - Substitute with polenta: Polenta has a similar texture and can be used in the same way as cornmeal.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and is a healthier option.

• baking powder - Substitute with baking soda and cream of tartar: Mixing these two ingredients creates a similar leavening effect.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor and additional umami.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• large beaten egg - Substitute with flaxseed meal and water: Mixing flaxseed meal with water creates a gel-like consistency similar to eggs.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat and adds a subtle flavor.

• Allow the BBQ macaroni bake to cool completely at room temperature before storing. This helps prevent condensation, which can make the cornbread topping soggy.

• Transfer the cooled bake into an airtight container or wrap it tightly with plastic wrap and then aluminum foil. This ensures the macaroni and cornbread stay fresh and flavorful.

• Store the container in the refrigerator if you plan to consume it within 3-4 days. This keeps the ground beef and cheddar cheese from spoiling.

• For longer storage, place the wrapped bake in the freezer. It can be frozen for up to 2-3 months without losing its taste and texture.

• When ready to reheat, thaw the bake in the refrigerator overnight if frozen. This gradual thawing helps maintain the integrity of the cornbread topping.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the bake with aluminum foil to prevent the cornbread from drying out.

• Heat the bake in the oven for 20-25 minutes, or until it is warmed through. If you prefer a crispy cornbread topping, remove the foil during the last 5-10 minutes of reheating.

• For individual servings, you can microwave the bake. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• Always check the internal temperature before serving to ensure it reaches at least 165°F (74°C), especially if reheating from frozen. This ensures the ground beef and other ingredients are safe to eat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the BBQ macaroni bake in an oven-safe dish. If it’s already in one, you’re good to go.
  3. Cover the dish with aluminum foil to prevent the cornbread topping from drying out.
  4. Heat for about 20-25 minutes, or until the macaroni and ground beef mixture is heated through and the cheese is melty.
  5. Remove the foil for the last 5 minutes to let the cornbread regain its crispiness.

• Microwave Method:

  1. Place a portion of the BBQ macaroni bake in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to keep the moisture in.
  3. Heat on medium power for 2-3 minutes, then check the temperature.
  4. Stir the macaroni mixture and continue heating in 1-minute intervals until thoroughly warmed.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a skillet over medium-low heat and add a small amount of vegetable oil or butter.
  2. Add the BBQ macaroni bake to the skillet, breaking it up slightly to ensure even heating.
  3. Cover the skillet with a lid to trap the heat and moisture.
  4. Stir occasionally, heating for about 10-15 minutes until the macaroni and ground beef are hot and the cornbread topping is slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the BBQ macaroni bake in an air fryer-safe dish or use aluminum foil to create a makeshift dish.
  3. Heat for 8-10 minutes, checking halfway through to ensure it’s heating evenly.
  4. The cornbread topping should come out crispy while the macaroni and ground beef mixture remains moist and flavorful.

• Oven: Used to bake the macaroni and cornbread topping at a consistent temperature of 375°F (190°C).

• Large skillet: Essential for browning the ground beef and combining it with the BBQ sauce, corn, and cooked macaroni.

• Pot: Needed to cook the macaroni according to package instructions.

• Colander: Used to drain the cooked macaroni.

• Greased baking dish: The vessel where the macaroni mixture and cornbread topping will be baked together.

• Mixing bowl: Used to combine the cornmeal, flour, baking powder, and salt.

• Another mixing bowl: Necessary for whisking together the milk, egg, and vegetable oil before adding to the dry ingredients.

• Whisk: Used to mix the milk, egg, and vegetable oil together smoothly.

• Measuring cups: Essential for accurately measuring out the macaroni, BBQ sauce, shredded cheddar cheese, cornmeal, flour, and milk.

• Measuring spoons: Needed for measuring the baking powder and salt.

• Spatula: Useful for stirring the macaroni mixture and spreading the cornbread batter evenly over the macaroni mixture.

• Cheese grater: If not using pre-shredded cheese, this will be needed to shred the cheddar cheese.

• Knife: Handy for opening the can of corn and any other packaging.

• Can opener: Used to open the can of corn.

Cook macaroni ahead: Prepare the macaroni in advance and store it in the fridge to save time on the day of cooking.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

One-pan method: Cook the ground beef and mix in the bbq sauce, corn, and macaroni in the same skillet to reduce dishwashing.

Pre-mix cornbread batter: Combine the cornbread batter ingredients the night before and store in the fridge.

Frozen corn: Use frozen corn instead of canned to skip the draining step.