Bbq Macaroni Bake With Cornbread Topping Recipes

Steps:

• Heat oven to 400°F.
• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 min. Add meat; mix well. Cook 10 min. or until browned, stirring occasionally; drain. Stir in barbecue sauce; simmer on medium-low heat 10 min., stirring occasionally.
• Spoon into 9-inch pie plate; sprinkle with cheese. Prepare muffin batter as directed on package; spoon over cheese, completely covering cheese layer.
• Bake 20 min. or until golden brown. Let stand 5 min. before serving.

Steps:

• In a large pot, boil the pasta for about 7 minutes, until al dente. While pasta is cooking, assemble the sauce in a deep saucepan.
• Place butter in the saucepan and let melt. Add flour and mustard to butter and cook, whisking constantly for about 5 minutes over medium-low heat. Add milk and dried spices. Simmer for about 10 minutes, whisking constantly until mixture thickens. Add 3/4 of the cheese and let it melt.
• Add the pasta to the pan and mix thoroughly. Place mixture into a greased oven-safe 2- to 3-qt. casserole dish. Top with remaining cheese.
• Crumble the cornbread muffins into small pieces resembling bread crumbs and mix with about 2 Tbsp. melted butter. Place buttered muffin crumbs on top of cheese.
• Bake in a preheated 350-degree oven for 30-40 minutes or until bubbly and golden.
• NOTE: This can be made the day before. Prepare dish up to and including placing pasta mix into the casserole dish. Refrigerate. When ready to bake, add toppings. Bake an extra 10 minutes when dish has been refrigerated.

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoons in pan. , Drain macaroni; add macaroni to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat., Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place cornbread mix, paprika, remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon., Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with reserved 1/4 cup bacon and additional green onions.

Steps:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm.
• In small bowl, stir corn bread mix, milk, oil and egg just until moistened (batter will be lumpy).
• Spoon hot beef mixture into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the cheese. Spoon corn bread batter evenly over top.
• Bake 25 to 35 minutes or until toothpick inserted in center of topping comes out clean. Sprinkle remaining 1/4 cup cheese over hot casserole.

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.