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This baked mac and cheese recipe with chicken broth transforms a classic comfort dish into something extraordinary—richer, creamier, and deeply flavorful in every bite. The secret lies in using chicken broth instead of milk for the cheese sauce, creating a velvety texture that's impossible to resist.
I developed this version after years of perfecting mac and cheese, and the broth makes all the difference in depth and smoothness.
The process is straightforward: cook elbow macaroni until al dente, then mix it with a creamy cheese sauce made from sharp cheddar, Gruyère, and a touch of cream cheese for extra richness.
The chicken broth infuses the sauce with savory notes while keeping it luscious, and baking it to a golden, bubbly finish ensures that crispy top layer everyone loves. This recipe delivers restaurant-quality results without the fuss.
What you'll end up with is a one-pan wonder—ultra-creamy, perfectly cheesy, with that irresistible golden crust on top. The chicken broth adds a subtle savory backbone that balances the richness, making this mac and cheese more complex and satisfying than traditional versions.
It's the kind of dish that feels like a warm hug on a chilly day.
Serve it as a main course with a crisp green salad or roasted vegetables, or enjoy it as a hearty side dish for holiday gatherings. The leftovers reheat beautifully, too, so you can make a big batch and enjoy it all week. Here's how to make it perfectly every time.
Ingredients for baked mac and cheese recipe with chicken broth
Six ingredients transform classic mac and cheese into ultra-creamy comfort with chicken broth magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or extra-large size |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred, homemade or high-quality |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged for best flavor |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Dijon Mustard 🍯 | 1 tbsp | For depth of flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy topping |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The cheeses are non-negotiable here. Gruyère adds that nutty depth, while sharp white cheddar brings the tang. Kraft or store-brand shredded works in a pinch, but freshly grated melts smoother. I grab mine at Whole Foods or the deli counter at Trader Joe's—their pre-shredded is surprisingly good. For the chicken broth, homemade is best, but Pacific Foods or Swanson low-sodium are solid store-bought options. The cream cheese? Philadelphia full-fat is my go-to—it melts like a dream. Skip the low-fat versions, trust me on this.
No Gruyère? Extra sharp cheddar plus a little Parmesan gets you close. Substituting cream cheese? Greek yogurt at half the amount works in a bind. The Dijon mustard can be swapped for regular yellow mustard, but you'll lose some complexity. For the macaroni, De Cecco or Barilla are my top picks—they hold up better to baking. The panko topping? Toast it in the oven for 5 minutes before adding to prevent sogginess. And if you're feeling fancy, toss in a handful of crispy fried shallots for crunch.
This reheats like a dream—just cover with foil and zap in the microwave for 2-3 minutes. Keeps in the fridge for 4-5 days, freezes beautifully for 3 months. I always make a double batch because it disappears fast. For the freezer, portion into individual servings—just reheat straight from frozen, covered, for 5-6 minutes. The leftovers? Even better the next day as the flavors meld.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pan—no extra bowls, no sticky stovetop mess. Just toss the cooked pasta, chicken broth, cheeses, and a splash of milk into one dish, bake, and walk away. My counter stays clean, and my sanity stays intact.
- Umami Bomb: That chicken broth isn’t just for flavor—it’s the secret weapon. The Gruyère melts into a velvety texture while the sharp cheddar adds a tangy punch, and the broth keeps it from being too heavy. Honestly, it’s the kind of mac that makes you pause mid-bite and go, “Wait, why don’t I do this more often?”
- Leftovers That Don’t Suck: Between us, most baked mac reheats like a sad, gluey brick. Not this one. The broth keeps it moist, and the cream cheese gives it that creamy pull-apart perfection even after a day in the fridge. I make a double batch on Sundays—lunches, potlucks, or just because I’m lazy.
- Budget-Friendly Luxury: Sharp cheddar and Gruyère might sound fancy, but they stretch far when mixed with cream cheese and broth. Plus, elbow mac is cheap, and you’re using pantry staples. It’s the kind of dish that feels like a restaurant meal without the restaurant price tag. (Yes, even on a Tuesday night.)
Step-by-step instructions for baked mac and cheese with chicken broth
Here's how to create the creamiest, most comforting mac and cheese you've ever tasted—infused with savory chicken broth and topped with a golden, crispy crust.
Cook the Pasta Al Dente
Start by bringing a large pot of salted water to a rolling boil. Add the 1.5 lbs elbow macaroni and cook until 1 minute before the package instructions call for al dente. This slight undercooking ensures the pasta finishes cooking perfectly in the oven while soaking up all that rich cheese sauce.
Drain the pasta, but don't rinse it—those starchy waters help create the velvety sauce. Reserve 1 cup of the pasta water before draining. I keep a measuring cup handy so I don't forget this crucial step. The starch in this water acts as a natural thickener for the sauce later on.
Build the Ultra-Creamy Cheese Sauce
In a large oven-safe skillet (I use a 12-inch cast iron for best results), melt the 0.5 cup butter over medium heat. Add the 2 tbsp all-purpose flour and whisk constantly for 1-2 minutes until the mixture forms a smooth paste—this is your roux. The roux is the foundation of our creamy sauce, so don't rush this step.
Slowly pour in the 2 cups chicken broth while whisking continuously. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it begins to thicken. Then, reduce the heat to low and gradually add the 2 cups sharp white cheddar cheese, 1 cup gruyère cheese, 8 oz cream cheese, 0.5 cup heavy cream, and the 1 tbsp dijon mustard. Stir constantly until all the cheese is completely melted and the sauce is silky smooth.
Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce and stir gently but thoroughly to coat every strand. If the sauce seems too thick, add pasta water 1 tablespoon at a time until it reaches a pourable consistency. The sauce should cling to the pasta beautifully—this is where the magic happens.
Season with 1.5 tsp salt and 0.5 tsp black pepper, then stir in the 3 cloves minced garlic and 0.25 cup chopped fresh parsley. Taste and adjust seasoning if needed—this is your chance to perfect the flavor balance before baking. The garlic adds a subtle depth that complements the cheddar perfectly.
Top and Bake to Golden Perfection
Transfer the macaroni mixture to a 9x13-inch baking dish (or your oven-safe skillet if using one). Spread it out evenly so the top cooks uniformly. In a small bowl, mix together the 0.25 cup panko breadcrumbs with 1 tbsp melted butter and 1 tsp chopped parsley. Sprinkle this mixture evenly over the top of the mac and cheese.
Bake at 375°F for 20-25 minutes until the top is deep golden brown and the edges are bubbling. You'll know it's ready when the cheese is fully melted and the breadcrumb topping has crisped beautifully. The aroma filling your kitchen will make your mouth water in anticipation.
Rest and Serve Warm
Remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This resting time allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The flavors will also meld together beautifully during this time.
Garnish with an additional sprinkle of chopped parsley and serve immediately while still warm. The contrast between the creamy, cheesy interior and the crispy breadcrumb topping makes every bite irresistible. This dish is pure comfort food at its finest—creamy, rich, and perfectly balanced with the savory chicken broth infusion.
Pro Tips For Making Baked Mac And Cheese Recipe With Chicken Broth
- STIR THE CHEESE MIX: After melting the cream cheese and white cheddar, don’t just dump in the Gruyère—fold it in gently while the sauce is still warm. Gruyère melts faster than you’d think, and if you add it cold, you’ll end up with grainy bits. I learned this the hard way when my first batch looked like it had sand in it.
- USE FULLY COOKED PASTA: Drain your elbow macaroni al dente but finish cooking it in the chicken broth sauce off the heat. This absorbs flavor without turning mushy, and the extra liquid keeps the final texture creamy. Skipping this step means your mac will soak up too much cheese sauce and lose its bite.
- COVER THEN BAKE: Toss the macaroni into the oven uncovered for the first 15 minutes—this helps the top brown—but then tent it with foil for the last 10. The crust will still form, but the cheese won’t overcook and turn greasy. I used to bake it fully uncovered, and the top would get leathery before the center was ready.
- SALT THE BROTH FIRST: Season the chicken broth before adding it to the cheese sauce—this ensures the salt distributes evenly. If you salt it later, you’ll end up with pockets of blandness, especially if you’re using a low-sodium broth. Trust me, your taste buds will notice the difference.
Pro cooking tips for great baked mac and cheese recipe with chicken broth
Roux Perfection
The roux is where the magic starts for ultra-creamy texture. Melt the 0.5 cup butter over medium heat until it foams, then whisk in 2 tbsp all-purpose flour constantly for 1-2 minutes until it turns a pale golden color.
This isn't the time to rush—let it cook until it smells nutty and forms a smooth paste. The roux should coat the back of a spoon completely. If it darkens too quickly, reduce the heat immediately to avoid burning. 🔥
Cheese Melting Secrets
Add cheeses in this order: sharp cheddar first, then Gruyère, followed by cream cheese and heavy cream. The cheddar melts fastest and helps emulsify the sauce before the cream cheese thickens it.
I like to use a wooden spoon for stirring—it's gentle on the sauce and prevents scorching. If the sauce looks too thick, add pasta water 1 tbsp at a time until it reaches a velvety consistency. Never use milk here—the chicken broth keeps it rich but balanced.
Broth Infusion Technique
The 2 cups chicken broth isn't just liquid—it's flavor. Pour it into the roux slowly while whisking constantly to prevent lumps. Let it simmer for 3-4 minutes until slightly thickened before adding cheeses. This step develops a deeper umami flavor that traditional milk-based sauces miss.
For extra richness, I sometimes add 1 tsp Worcestershire sauce with the broth—it adds a subtle savory depth that pairs perfectly with the cheddar.
Pasta Water as Thickener
Never skip reserving 1 cup pasta water—it's your secret weapon for silky texture. The starch in the water acts as a natural emulsifier, preventing the sauce from breaking. Add it 1 tablespoon at a time until the sauce coats the back of your spoon.
If you rinse the pasta, you lose this crucial ingredient. I keep a small measuring cup nearby while cooking so I don't forget this step—it's easy to overlook but makes all the difference in creaminess. ✨
Baking Temperature Control
Bake at 375°F for 20-25 minutes—this is the sweet spot for a golden crust without burning. The oven should be preheated for at least 30 minutes before baking. If your oven runs hot, reduce the temperature to 350°F and check at 22 minutes.
The edges should be bubbling while the center remains creamy. For even browning, rotate the pan halfway through baking. A light-colored baking dish helps prevent over-browning on the bottom.
Resting for Perfect Texture
Let the mac and cheese rest for 5-10 minutes after baking—this is non-negotiable. The cheese continues to set during this time, preventing a runny mess when serving. I like to tent it loosely with foil if I'm worried about over-browning during resting.
The flavors also meld together beautifully in this final step. Serve immediately while still warm for that perfect creamy-to-crispy contrast. 💫
Nutrition facts
Frequently asked questions
Why use chicken broth instead of milk in mac and cheese?
The chicken broth adds a subtle savory depth that balances the richness of the cheese while keeping the sauce ultra-creamy. It creates a more complex flavor profile than milk alone, with umami notes that make every bite more satisfying. The broth also helps emulsify the cheese for that velvety texture we all love.
Can I make this mac and cheese ahead of time?
This recipe reheats beautifully. Assemble the dish, cover tightly with foil, and refrigerate for up to 4 days. To reheat, bake at 350°F for 15-20 minutes until heated through. For freezing, portion into individual servings and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What's the best way to get a crispy top without burning?
Use a light-colored baking dish (like glass or stainless steel) and bake at 375°F for 20-25 minutes. For extra crispiness, mix 0.25 cup panko breadcrumbs with 1 tbsp melted butter and sprinkle on top before baking. Check at 20 minutes—if the edges are bubbling but the center is still creamy, it's ready.
Can I substitute other cheeses or dairy?
For the cheddar, use extra sharp white cheddar—it melts best. No Gruyère? Add 0.5 cup Parmesan for nutty depth. For dairy-free options, use unsweetened almond milk instead of broth and dairy-free cheese (though texture may vary). The cream cheese can be swapped for Greek yogurt at half the amount if needed.
How do I fix a runny mac and cheese?
If your mac and cheese is too runny, it's likely undercooked or overmixed. For immediate fixes, sprinkle 1 tbsp cornstarch mixed with 1 tbsp water over the top and bake for 5-10 minutes to thicken. For prevention, cook pasta slightly underdone (1 minute less) and let the dish rest 5-10 minutes after baking before serving.