BBQ Macaroni Bake with Cornbread Topping

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

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.

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.

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

Combine macaroni, meat mixture, Cheddar cheese, salt, and pepper in a large bowl. Pour mixture into the prepared dish. Spoon cornbread batter on top.

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.