Soups & Stews
This baked mac and cheese recipe with chicken broth transforms a classic comfort dish into something truly exceptional. The secret lies in using chicken broth instead of milk or water for the roux, which infuses the cheese sauce with deep, savory richness while keeping it impossibly creamy.
After years of perfecting this technique, I can confidently say this is the most luxurious mac and cheese I've ever made—golden on top, tender inside, and packed with flavor in every bite.
The chicken broth plays a crucial role beyond just adding flavor—it creates a sauce that's velvety yet balanced, with just the right amount of body to hold all that melted cheese. We're talking about a method that delivers restaurant-quality results without requiring any special equipment or techniques.
The pasta cooks perfectly in the broth-infused sauce, while the baking process creates that coveted crispy, golden-brown crust that everyone loves.
What you'll end up with is a dish that's creamy yet satisfying, rich yet not overly heavy, and packed with that homemade flavor that store-bought versions can never match. The chicken broth adds layers of complexity that elevate this comfort food to new heights.
This isn't just mac and cheese—it's a complete meal that will have everyone at the table asking for seconds.
Perfect for feeding a crowd or meal prepping for the week, this recipe scales beautifully while maintaining its luxurious texture. The baking time ensures everything comes together perfectly, with that ideal combination of crispy top and creamy interior.
Whether you're serving it as a main dish or alongside roasted vegetables, this baked mac and cheese with chicken broth will be the star of your meal.
Ingredients for baked mac and cheese recipe with chicken broth
Six ingredients make this ultra-creamy mac and cheese the star of your meal table.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or extra-large size preferred |
| Chicken Broth 🍲 | 2 cups | Low-sodium, homemade or quality store-bought |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¼ cup | For smooth roux |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Freshly grated, mild flavor |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Yellow Onion 🧅 | 1 whole | Diced, for roux flavor |
| Garlic Cloves 🧄 | 3 cloves | Minced, for depth |
| Dijon Mustard 🍯 | 1 tbsp | For subtle tang |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Sharp Cheddar Cheese 🧀 | ¼ cup | For topping, freshly grated |
The cheese is where this dish shines. Sharp cheddar and Monterey Jack create that perfect balance of tangy and mild, but don't grab the pre-shredded stuff—it gets gummy when baked. Whole Foods or Wegmans have great blocks to grate yourself. For the chicken broth, homemade is ideal (just simmer chicken bones with veggies), but Pacific Foods or Swanson low-sodium are solid store-bought options. The butter matters too—use European-style if you can, like Plugrá or Land O'Lakes European—it's richer and gives that velvety texture. And trust me on the heavy cream—full-fat is non-negotiable for that restaurant-quality creaminess.
No sharp cheddar? Extra-sharp cheddar at half the amount works in a pinch. Running low on broth? Vegetable broth plus 1 tsp chicken bouillon gets you close. Panko too pricey? Regular breadcrumbs toasted in the oven first crisp up just as well. The onion and garlic are non-negotiable for flavor, but if you're in a rush, 1 tbsp onion powder plus 1 tsp garlic powder will save you 5 minutes. For the mustard, Dijon is essential—it cuts through the richness without overpowering. And if you're watching calories, reduce the heavy cream to 1/4 cup and add 1/4 cup Greek yogurt for tang without heaviness.
This reheats beautifully—just cover with foil and bake at 350°F until bubbly. Keeps 4-5 days in the fridge, frozen for 3 months. I always make a double batch because it's that good. For leftovers, portion into individual containers so you can grab and reheat single servings. The topping stays crispy even after reheating if you bake it uncovered for the last 5 minutes. And if you're feeding a crowd, double the cheese and breadcrumbs—trust me, no one will complain.
Why You'll Love This Recipe
- No Fuss, One-Pot Magic: I swear by this recipe because it’s the kind of meal that feels like a hug—no chopping, no fuss, just dump-and-bake simplicity. The chicken broth adds depth while keeping it light, and the roux (butter + flour) gives that velvety texture without needing a stovetop circus.
- Cheesy, Savory, Addictive: That sharp cheddar melts into a golden, gooey blanket, but the chicken broth keeps it from being too heavy. Honestly, the first time I made it, I ate half before it even left the oven—no joke.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat like a dream (just a splash of broth to loosen it up), and it’s the only thing my picky kid will actually take to school. Pack it cold or warm—either way, it’s a win.
- Budget Stretch: Sharp cheddar and elbow mac are already affordable, but adding chicken broth (homemade or store-bought) cuts costs while adding richness. It feeds four for under $8, and honestly? That’s a steal for something this satisfying.
Step-by-step instructions for creamy baked mac and cheese
Here's how to make a velvety, ultra-creamy baked mac and cheese infused with chicken broth for that perfect balance of richness and depth.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Season generously with salt—it should taste like the sea. Cook until 1 minute before the package instructions for al dente (about 10-12 minutes). Drain the pasta, reserving 1 cup of the starchy pasta water. This liquid is your secret weapon for ultra-smooth sauce later.
Don't rinse the pasta—those surface starches help the cheese cling beautifully. Transfer the drained macaroni to a large bowl and set aside. If you skip the reserved pasta water, you'll end up with a thicker, less creamy sauce that lacks that signature velvety texture.
Build the Ultra-Smooth Cheese Sauce
In a separate large skillet, melt 0.5 cup unsalted butter over medium heat. Add the diced yellow onion and cook for 5 minutes until softened but not browned. Stir in the minced garlic cloves and cook for another 30 seconds until fragrant—this adds depth without overpowering.
Reduce heat to medium-low and whisk in the 0.25 cup all-purpose flour to form a smooth roux. Cook for 1-2 minutes until it turns a pale golden color. This roux is the foundation of your creamy sauce—if it browns, you'll taste bitterness.
Infuse the Sauce with Chicken Broth and Cheese
Gradually whisk in the 2 cups chicken broth and 0.5 cup heavy cream until fully combined. Bring the mixture to a gentle simmer, stirring constantly for 3-4 minutes until it thickens slightly. Remove from heat and stir in the 1.5 cups sharp cheddar cheese and 1 cup monterey jack cheese until completely melted and smooth.
Return the sauce to low heat and stir in the 1 tbsp dijon mustard. The mustard adds a subtle tang that balances the richness. Taste and adjust seasoning with 1.5 tsp kosher salt and 0.5 tsp ground black pepper. If the sauce is too thick, add 2-3 tablespoons of the reserved pasta water to reach your desired consistency.
Combine Pasta and Sauce
Add the cooked macaroni to the cheese sauce and stir gently until every strand is fully coated. The sauce should cling beautifully to the pasta, creating a glossy, creamy mixture. If it's too thick, add more pasta water 1 tablespoon at a time until it reaches that perfect, spoonable consistency.
Transfer the entire mixture to a greased 9x13-inch baking dish. The dish should be about ¾ full—don't overfill or the mac and cheese will spill over during baking. Smooth the top with a spatula for an even finish.
Top and Bake to Golden Perfection
In a small bowl, mix together the 0.5 cup panko breadcrumbs and 0.25 cup extra-sharp cheddar cheese. Sprinkle this mixture evenly over the top of the mac and cheese. The breadcrumbs will create a crispy, golden crust while the sharp cheddar adds an extra layer of flavor.
Bake at 375°F for 20-25 minutes until the top is golden brown and bubbly. The edges should be slightly crispy, and the center should be hot and creamy. If the top browns too quickly, tent the dish with aluminum foil for the last 5 minutes of baking to prevent over-browning.
Let the mac and cheese rest for 10 minutes before serving—this allows the cheese to set slightly and makes slicing easier. Each bite should deliver that perfect balance of creamy, cheesy goodness with a crispy breadcrumb topping. Serve immediately while hot and enjoy!
Pro Tips For Making Baked Mac And Cheese Recipe With Chicken Broth
- Cook pasta al dente: I used to overcook the elbows, thinking they’d finish in the oven—wrong. Test them at 1 minute less than package instructions, drain, and toss immediately with a splash of cold water. The residual heat finishes them perfectly while keeping them from turning mushy when baked.
- Bloom the roux low: After melting the butter, whisk in the flour and cook over medium-low heat until it’s the color of peanut butter—not brown, not pale. High heat burns it fast, and you’ll taste the bitterness later. Stir constantly; this isn’t the time to walk away.
- Strain the broth: Skip the sediment at the bottom of the broth pot—it makes the sauce grainy. Pour the broth through a fine-mesh strainer into your saucepan before adding it to the roux. Yes, it’s an extra 30 seconds, but your sauce will be silky instead of gritty.
- Layer cheese like lasagna: Don’t just dump shredded cheddar on top. Mix half into the sauce first, then sprinkle the rest in thin layers between the pasta and final topping. The cheese closest to the heat melts first, creating a creamy base while the top stays gooey—not gloppy.
Perfect pairings for this recipe
Crispy Sides
Pair this ultra-creamy mac and cheese with crispy roasted Brussels sprouts tossed in 1 tbsp olive oil, ½ tsp smoked paprika, and a pinch of kosher salt. Roast at 425°F for 20 minutes until caramelized—this adds a satisfying crunch that contrasts beautifully with the soft mac. 🌟
Fresh Greens
A simple arugula salad with 2 tbsp lemon vinaigrette (fresh lemon juice + 2 tbsp olive oil + ½ tsp Dijon mustard) cuts through the richness.
Add ¼ cup toasted walnuts and 2 tbsp shaved Parmesan for texture and depth. The peppery bite refreshes your palate between bites of mac and cheese.
Protein Additions
For a complete meal, add grilled chicken breast or crispy bacon on top.
I like thinly sliced rotisserie chicken tossed in 1 tbsp honey and ½ tsp garlic powder, then broiled for 3 minutes—it adds a sweet-savory contrast. Crispy bacon bits (about ½ cup) sprinkled on top before baking also elevate the dish. 🍗
Beverage Pairings
For a classic pairing, serve with a crisp white wine like Sauvignon Blanc—its citrus notes complement the cheesy richness. For beer lovers, a hoppy IPA (like Fat Tire) balances the creaminess with its bitterness. If you prefer non-alcoholic, try sparkling apple cider chilled over ice.
Extra Cheesy Toppings
For a next-level finish, sprinkle ¼ cup melted butter over the baked mac and cheese before serving, then top with ¼ cup extra-sharp cheddar and broil for 2 minutes until bubbly. Alternatively, add ¼ cup caramelized onions (sautéed in 1 tbsp butter until golden) for a sweet-onion contrast. 🧀
Nutrition facts
Frequently asked questions
Why use chicken broth instead of milk in mac and cheese?
Chicken broth adds depth and savory richness that milk can't match. The umami flavor from the broth enhances the cheese without overpowering it, while also creating a more balanced, velvety texture. It also helps prevent the sauce from becoming too heavy or greasy.
Can I make this recipe without heavy cream?
Yes! Replace the 0.5 cup heavy cream with 0.5 cup whole milk or 0.25 cup Greek yogurt for tang. The texture will be slightly lighter but still creamy. For extra richness, stir in 2 tbsp sour cream at the end. The broth will still carry the savory flavor.
How do I fix a watery mac and cheese?
If your sauce is too thin, remove the dish from the oven and let it cool slightly. Stir in 1-2 tbsp all-purpose flour mixed with 1 tbsp cold butter to thicken. For a quick fix, sprinkle 1 tbsp cornstarch mixed with 1 tbsp water over the top and stir gently. Bake uncovered for 5-10 minutes to evaporate excess moisture.
What's the best way to reheat leftovers?
Cover the mac and cheese with foil and reheat at 350°F for 15-20 minutes until bubbly. For extra crispiness, uncover for the last 5 minutes. Microwave reheating works too: Cover with a damp paper towel and heat in 30-second intervals, stirring between each. The breadcrumb topping stays crispy if you broil for 2 minutes after reheating.
Can I use a different type of pasta?
Elbow macaroni is ideal because its shape holds the cheese sauce well, but you can use penne, cavatappi, or cavatappi shells for extra cheesy pockets. Avoid long pasta like spaghetti—it won't mix as well with the sauce. For a twist, try rotini or farfalle for fun shapes and textures.