Creamy Skillet Baked Mac and Cheese


500g macaroni

½ cup bacon, diced

100g unsalted butter, softened

2 – 3 tbsp. all purpose flour

1 cup panko crumbs

300ml milk

250ml chicken stock, warmed

½ red onion

3 cloves garlic, chopped

1 tbsp. Dijon mustard

1 tbsp. thyme, finely chopped

½ bunch garlic chives, chopped

½ bunch parsley, chopped

½ cup asparagus, chopped

150g brie, torn in large pieces

250G mozzarella, grated

1 tsp. lemon zest




Preheat oven to 180C.

Cook macaroni in a large pot of salted boiling water until al dente.

In a hot pan, add bacon, garlic and onion and saute. Add butter, flour and a pinch of salt. Slowly stir in milk and stock and add asparagus. When pasta is cooked, add to pan with mustard, herbs, salt, pepper and mix to combine.

Arrange brie at the bottom of a baking dish and pour macaroni over the top. Cover with grated mozzarella, panko crumbs, lemon zest and pepper. Cook in oven for 20 – 30 minutes until top is golden brown.