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This baked mac and cheese recipe with chicken broth transforms a classic comfort dish into something extraordinary. The secret lies in using chicken broth instead of milk for the cheese sauce, creating a richer, more complex flavor that elevates every bite.
I developed this recipe after years of perfecting the balance between creamy texture and bold taste—no one will guess it's made with broth instead of heavy cream.
The process starts with perfectly cooked pasta, then a velvety cheese sauce infused with chicken broth for depth. This isn't your childhood mac and cheese—it's a restaurant-quality dish with a crispy breadcrumb topping that adds texture contrast.
The broth doesn't just add moisture; it builds layers of savory flavor that make each forkful irresistible.
What you'll end up with is a golden, bubbling mac and cheese that's creamy yet satisfying, with a sauce so rich it clings to every noodle. The chicken broth transforms this into something special—complex enough for company but simple enough for a weeknight dinner.
Trust me, once you try this version, you'll never go back to the basic recipe.
Serve with a side salad or roasted vegetables for a complete meal, or enjoy it as-is for ultimate comfort. The best part? This recipe delivers professional results without requiring advanced techniques—just a few simple steps and quality ingredients. Let's get started!
Ingredients for baked mac and cheese recipe with chicken broth
Creamy, rich, and packed with savory depth from chicken broth instead of milk.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or fine elbow preferred |
| Chicken Broth 🍲 | 2 cups | Low-sodium, homemade or quality store-bought |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, adds mild creaminess |
| Heavy Cream 🥛 | ½ cup | Full-fat for maximum richness |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the sauce |
| Mustard Powder 🌶️ | 1 tsp | Dry, for subtle tang |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crispy topping |
The cheeses are where the magic happens. Sharp cheddar gives the bold flavor we all love, while Monterey Jack adds that melt-in-your-mouth creaminess. Grab the aged cheddar from the deli counter—it's worth the extra few bucks for that deeper taste. For the pasta, elbow macaroni is classic, but any short pasta shape works. The chicken broth should be low-sodium (or unsalted) so you control the seasoning. Homemade is ideal, but Pacific Foods or Swanson brands are solid store-bought options. Don't skip the mustard powder—it's what makes this sauce sing with subtle tang.
No sharp cheddar? Extra-sharp or pepper jack works in a pinch, though the flavor won't be identical. Running low on Monterey Jack? Colby Jack or mild cheddar will keep things creamy. The heavy cream is non-negotiable here—half-and-half will work but won't be as rich. For the topping, panko gives the best crunch, but regular breadcrumbs work too. The olive oil in the topping is what makes it golden and crispy—don't skip it. If you're watching calories, you can reduce the butter by 1 tbsp and use 1 tbsp extra broth in the sauce, but trust me, the extra richness is worth it.
This reheats beautifully—honestly tastes better the next day once everything melds together. Keeps in the fridge for 4-5 days covered, or 3 months frozen. I always make a double batch because it disappears fast. For freezing, portion into individual servings so you can just pop one out when you're ready. The topping stays crispy even after reheating if you cover it with foil for the first 5 minutes in the oven, then uncover to crisp.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one bowl, one pan, and zero cleanup. The chicken broth cooks right into the mac while the cheeses melt into that golden, stretchy blanket—no straining, no extra pots, just pure ease.
- Cheesy Depth Bomb: That combo of sharp cheddar and Monterey Jack? Rich, tangy, and savory thanks to the broth—it’s like a hug in a dish. The heavy cream ties it all together with that velvety finish, but honestly? The crispy top is where it gets dangerous.
- Weeknight & Meal Prep: Between us, this is my go-to for busy nights and lunch prep. Make a big batch on Sunday, and you’ve got leftovers that reheat like a dream—no soggy pasta here. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Sharp cheddar and Monterey Jack stretch further than you’d think, and chicken broth adds depth without breaking the bank. It’s the kind of comfort food that feels indulgent but won’t wreck your grocery budget. My wallet thanks me every time.
Step-by-step instructions for baked mac and cheese with chicken broth
Here's how to make the creamiest baked mac and cheese you've ever tasted—infused with rich chicken broth for depth.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Stir once to prevent sticking, then cook until 1 minute before the package instructions for al dente—this ensures it finishes cooking in the oven without turning mushy. Reserve 1 cup of the pasta water before draining, as we'll use it later to keep the sauce silky.
I like to taste-test a piece of pasta before draining—it should have a slight bite but still be tender. Drain the pasta and return it to the pot, giving it a quick toss with a spoon to break up any clumps. This step prevents a gummy texture later on.
Make the Ultra-Creamy Cheese Sauce
In a large skillet or saucepan, melt 4 tbsp unsalted butter over medium heat. Once foaming, whisk in 2 tbsp all-purpose flour to create a roux. Cook for 1-2 minutes until golden and bubbly—this forms the base for our velvety sauce.
Slowly pour in the 2 cups chicken broth while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and stir in 2 cups sharp cheddar cheese, 1 cup monterey jack cheese, 0.5 cup heavy cream, 1 tsp mustard powder, 1.5 tsp salt, and 0.5 tsp black pepper until completely melted and smooth.
Combine Pasta and Sauce
Transfer the cooked macaroni to a large mixing bowl. Pour the cheese sauce over the pasta and gently fold everything together until fully coated. If the sauce seems too thick, add 2-3 tablespoons of the reserved pasta water at a time until it reaches a creamy, spoonable consistency. This step is crucial for that restaurant-quality texture.
The mixture should look glossy and well-combined. I like to taste-test at this stage—it should be rich and cheesy, with just a hint of tang from the mustard powder. If needed, adjust seasoning with a pinch more salt or pepper.
Assemble and Bake for Golden Perfection
Preheat your oven to 375°F. Grease a 9x13-inch baking dish with 1 tbsp extra-virgin olive oil and transfer the mac and cheese mixture into it. Spread it evenly, then sprinkle the top with 0.5 cup panko breadcrumbs for a crispy finish.
Bake for 20-25 minutes until the top is golden brown and the edges are bubbling. The center should still be slightly jiggly—it'll set up as it cools. For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
Rest and Serve Warm
Let the mac and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes slicing easier. The dish should have a creamy, velvety texture with a crispy breadcrumb topping that contrasts perfectly with the rich cheese filling.
Serve warm with a side of steamed vegetables or a simple green salad. The chicken broth infusion adds a subtle depth that makes this mac and cheese stand out from the classic versions—it's like a hug in every bite.
Pro Tips For Making Baked Mac And Cheese Recipe With Chicken Broth
- Cook Pasta Al Dente: I used to overcook the noodles thinking they’d soften more in the oven, but that’s a mistake—they’ll turn mushy. Boil elbow macaroni for just 1 minute less than package instructions, then drain and rinse with cold water to stop cooking. The slight firmness holds up better when baked.
- Bloom the Cheese: Dump shredded cheddar and Monterey Jack into the warm chicken broth-heavy cream sauce off the heat and let it sit for 3-4 minutes—it melts faster and smoother. Stirring constantly prevents clumping, and the sauce thickens naturally. (Yes, even if you’re impatient like me.)
- Broth Ratio Matters: Skip the urge to eyeball the chicken broth. Use 1 cup broth per 2 cups heavy cream—any more and the sauce gets watery; any less and it’s too rich. Low-sodium broth works, but add a pinch of salt if your cheeses aren’t sharp enough.
- Bake Covered First: After assembling the casserole, tent it with foil and bake at 375°F for 20 minutes. This traps steam so the cheese melts evenly without burning. Remove the foil for the last 5-10 minutes to get that golden top—no broiler needed. (Your future self will thank you.)
Pro cooking tips for baked mac and cheese recipe with chicken broth
Broth Over Milk
The chicken broth isn't just a flavor enhancer—it's the secret weapon in this recipe. Using 2 cups chicken broth instead of milk creates a sauce with deeper, more complex layers of flavor. The broth adds subtle savory notes that make the cheese taste even more luxurious.
For best results, use a homemade or high-quality store-bought broth—brands like Pacific Foods or Swanson work perfectly. 🍲
Perfect Roux Texture
Your roux is the foundation of that velvety sauce, so don't rush it. Cook the 2 tbsp flour with 4 tbsp butter until it's a rich golden color—about 1-2 minutes over medium heat.
This creates the perfect balance of thickness and creaminess. If it darkens too quickly, reduce the heat slightly. The goal is a smooth, glossy sauce that coats every noodle beautifully.
Cheese Melting Magic
When adding the cheeses, work quickly but carefully. The sharp cheddar should melt completely, but don't overheat the sauce or it'll separate. I like to remove the pan from heat just before adding the cheeses, then stir until fully melted.
For extra smoothness, add the Monterey Jack first—it melts more easily and helps blend everything together. A fine-mesh strainer helps if you're using pre-shredded cheese to remove any lumps.
Pasta Water Rescue
Never throw away that pasta water! The 1 cup reserved is your secret weapon for adjusting the sauce's consistency. If your mixture looks too thick after combining, add the pasta water 1 tablespoon at a time until it reaches a silky, spoonable texture.
This keeps the sauce creamy without thinning it too much. Think of it as liquid insurance for that perfect texture.
Baking Like a Pro
Don't skip the 5-10 minute rest before serving—this is where the magic happens. The sauce continues to set slightly, making it easier to slice and preventing a runny mess. For extra crispiness, broil for just 1-2 minutes at the end, but watch closely to avoid burning.
The 375°F oven temperature is ideal for creating that perfect golden crust while keeping the inside creamy.
Broth Variations
Want to experiment? Try using half chicken broth and half heavy cream for a lighter version, or swap in beef broth for a deeper umami flavor. For a vegetarian option, use vegetable broth—just add a pinch of Worcestershire sauce for that savory depth.
The broth choice completely transforms the dish, so don't be afraid to play around with it! 💡
Nutrition facts
Frequently asked questions
Why use chicken broth instead of milk in mac and cheese?
The chicken broth adds deeper savory layers that make the cheese taste even more luxurious. It creates a richer, more complex flavor profile than milk alone while keeping the dish creamy. The broth's umami notes enhance the cheddar's sharpness beautifully!
Can I make this recipe without panko breadcrumbs?
Use regular breadcrumbs or crushed crackers for the topping. For extra crunch, toast them in the oven for 3-5 minutes before adding. The olive oil in the recipe helps create crispiness even without panko. Just sprinkle generously for maximum texture contrast.
How do I fix a sauce that's too thick or too thin?
If too thick, add reserved pasta water 1 tbsp at a time until creamy. If too thin, simmer uncovered for 2-3 minutes to reduce. For extra richness, whisk in 1 tbsp cold butter to help bind the sauce. Always taste as you go!
Can I make this ahead of time?
Yes! Assemble the dish up to 24 hours ahead and refrigerate uncovered. Bake straight from cold for 5-10 minutes longer at 375°F. For freezing, assemble and bake, then cool completely before wrapping tightly. Reheat covered at 350°F for 20-25 minutes until warmed through.
What's the best way to reheat leftovers?
Cover with foil and reheat at 350°F for 15-20 minutes until warmed through. For crispy topping, uncover for the last 2-3 minutes of heating. Microwave reheating works but may make the topping soggy. The oven method preserves the best texture.