Soups & Stews
This baked mac and cheese recipe with chicken broth transforms a classic comfort dish into something extraordinary—rich, velvety sauce infused with savory depth and a crispy golden top that’s impossible to resist.
The secret lies in using chicken broth instead of milk for the sauce, which adds a subtle umami richness that elevates every bite. I’ve perfected this technique over years of testing, ensuring the cheese stays perfectly melty while the crust achieves that satisfying crunch.
The process is straightforward but yields restaurant-quality results: al dente pasta cooked just shy of perfection, a creamy cheese sauce that clings to each noodle, and a crispy breadcrumb topping that adds texture contrast.
The chicken broth not only enhances flavor but also creates a sauce that’s smoother and more cohesive than traditional recipes. This dish is ideal for feeding a crowd or enjoying as a hearty weeknight meal—foolproof and always impressive.
By the time it emerges from the oven, you’ll have a golden, bubbling masterpiece with a crispy exterior and a gooey, cheesy center that melts at the slightest touch.
The aroma alone will have everyone gathering in the kitchen, and the first bite delivers on that promise of ultimate comfort food. Whether served as a main dish or a showstopping side, this mac and cheese is designed to impress.
Pair it with a simple green salad or roasted vegetables to balance the richness, or serve it as a standalone dish for maximum indulgence.
The beauty of this recipe is its versatility—easy to customize with add-ins like bacon, jalapeños, or extra herbs while maintaining that perfect texture and flavor balance. Let’s get cooking!
Ingredients for baked mac and cheese recipe with chicken broth
Sixteen ingredients for restaurant-quality comfort food with umami depth and crispy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Dry, medium or short elbow |
| Chicken Broth 🍲 | 2 cups | Low-sodium, homemade preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, aged 6+ months |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded, mild variety |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into cubes |
| All-Purpose Flour 🌾 | ¼ cup | For roux, sifted |
| Panko Breadcrumbs 🍞 | 1 cup | Japanese-style for crispiness |
| Extra-Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, for topping |
| Dried Mustard 🌶️ | 1 tsp | For depth of flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Garlic Powder 🧄 | ½ tsp | For subtle garlic note |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The cheeses make or break this dish. Sharp cheddar provides that classic tang, while Monterey Jack adds creaminess—don't substitute with pre-shredded (it has anti-caking agents that make the sauce grainy). For the chicken broth, homemade is ideal, but store-bought low-sodium works in a pinch. The heavy cream is non-negotiable—light cream won't give the same velvety texture. If you're watching fat, use half-and-half, but trust me on the full-fat version. For the pasta, elbow macaroni is traditional, but cavatappi or penne work beautifully too.
No chicken broth? Vegetable broth with a splash of fish sauce gets you close to that umami depth. Pre-shredded cheese? Grated yourself—it melts better and saves money. The butter should be cold when you make the roux, or you'll end up with a greasy mess. For extra crispiness, toast the panko in the oven for 5 minutes before adding it to the top. The garlic powder is subtle but adds layers—skip it if you're using fresh garlic in other parts of the dish. And if you're feeling adventurous, add a pinch of smoked paprika to the cheese sauce for a smoky twist.
This keeps beautifully in the fridge for 4-5 days, though it reheats best in the oven at 350°F for 15 minutes. For make-ahead prep, assemble the dish (without baking) and refrigerate for up to 24 hours—the flavors meld overnight. Freezes for 3 months if you wrap it tightly in foil. The crust gets soggy if reheated with the lid on, so cover loosely with foil. Garnish with fresh parsley right before serving—it adds a pop of color and freshness that makes the dish look restaurant-worthy.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash dishes—just boil the pasta in the same pan you’ll bake it in. No extra pots, no fuss, and that chicken broth? It turns the sauce into something silky and rich without extra work.
- Umami Bomb: The chicken broth isn’t just flavor—it’s the secret weapon. That deep, savory note from the broth pairs with the sharp cheddar and creamy jack like a match made in heaven. Honestly, the first time I made this, my husband asked for seconds before I even sat down.
- Leftover Hero: This mac and cheese actually gets better the next day. The cheeses meld even more, and it reheats like a dream—just a quick zap in the microwave or a few minutes in the oven. I make a double batch every Sunday because it’s my go-to for lazy lunches all week.
- Budget Comfort: Sharp cheddar and Monterey Jack stretch further than you’d think, especially when you bulk it up with heavy cream and broth. It’s the kind of meal that fills the house with warmth without breaking the bank—perfect for when you want to treat yourself but still keep things simple.
Step-by-step instructions for baked mac and cheese with chicken broth
Here's the method I use to create a rich, broth-infused mac and cheese with a perfectly crispy breadcrumb topping.
Cook the Macaroni Al Dente
Bring a large pot of salted water to a rolling boil. Add the 1.5 lbs elbow macaroni and cook until al dente—about 2 minutes less than the package instructions. This ensures the pasta finishes cooking in the oven without becoming mushy.
Drain the pasta in a colander, reserving 1 cup of the starchy pasta water. This water is crucial for creating a smooth, velvety sauce later. Don't rinse the pasta; the surface starch helps the cheese adhere and creates a richer texture.
Make the Broth-Infused Cheese Sauce
In a large, heavy-bottomed pot, melt the 0.5 cup unsalted butter over medium heat. Whisk in the 0.25 cup all-purpose flour to form a roux, cooking for 1-2 minutes until it turns a light golden color. This step is critical for thickening the sauce properly.
Slowly pour in the 2 cups chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened. Reduce heat to low and gradually whisk in the 1 cup heavy cream, followed by the 3 cups sharp cheddar cheese and 1.5 cups monterey jack cheese. Stir until completely melted and smooth, about 5 minutes. The sauce should coat the back of a spoon with a silky consistency.
Combine Pasta and Sauce
Add the drained macaroni to the cheese sauce and stir gently to coat each strand evenly. The pasta water you reserved will help create a glossy, cohesive mixture. Season with the 1 tsp dried mustard, 1.5 tsp kosher salt, 0.5 tsp ground black pepper, and 0.5 tsp garlic powder. Taste and adjust seasoning if needed—this is where the flavors come together.
Transfer the macaroni mixture to a 9x13-inch baking dish, spreading it evenly. The dish should be about ¾ full—this ensures the breadcrumb topping crisps properly without burning.
Create the Crispy Topping
In a small bowl, combine the 1 cup panko breadcrumbs with the 0.5 cup extra-sharp cheddar cheese. Sprinkle this mixture evenly over the top of the macaroni, pressing down gently to help it adhere. The extra-sharp cheddar adds a tangy contrast that cuts through the richness of the cheese sauce.
Bake at 375°F for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The cheese sauce should be fully set but still creamy when cut. If the topping browns too quickly, tent the dish with foil for the last 5 minutes of baking.
Rest and Serve
Remove the baking dish from the oven and let it rest for 10 minutes before serving. This resting period allows the cheese to set slightly and makes it easier to slice. The dish should be hot and bubbly with a crispy, golden-brown topping that contrasts beautifully with the creamy interior.
Garnish with the 0.25 cup chopped fresh parsley just before serving. The parsley adds a bright, fresh element that balances the richness of the dish. Serve immediately while the topping is still crispy and the cheese is at its peak meltiness.
Pro Tips For Making Baked Mac And Cheese Recipe With Chicken Broth
- COOK PASTA AL DENTE: I used to overcook the macaroni, thinking it’d absorb more sauce—wrong. Cook elbows just 1 minute less than package instructions, then drain and rinse briefly in cold water. The slight undercook keeps them from turning mushy when baked, and the texture stays perfect.
- SALT THE BROTH: Don’t skip salting the chicken broth—this is where flavor starts. Use 1½ teaspoons of salt per 4 cups of broth (yes, even if it’s labeled "low-sodium"), and let it simmer uncovered for 3 minutes to deepen the taste. Weak broth means weak mac and cheese.
- MELT CHEESE LOW AND SLOW: After mixing the sauce, reduce heat to medium-low and stir constantly for 5–7 minutes. I learned this the hard way—rushing it causes the cheeses to separate or scorch. If the sauce starts to thicken too fast, remove it from heat and let it sit for a minute before stirring again.
- TOAST THE CHEESE CRUST: For that golden, bubbly top layer, broil the mac and cheese for 2–3 minutes at the end, but watch it like a hawk. If your oven runs hot, start with 1–2 minutes and check frequently. A toothpick inserted should come out clean, but the edges should be crispy—this is the thing that matters most.
Common mistakes when making this recipe
Overcooking the Pasta
One of the biggest mistakes is cooking the macaroni to perfection on the stovetop. Since this dish finishes baking in the oven, the pasta will continue cooking slightly. I always aim for 2 minutes less than package instructions—this ensures al dente texture with a slight bite.
Overcooked pasta turns mushy in the oven and ruins the dish's texture. 🍝
Skipping the Roux
Many recipes blend cheese directly with milk or broth, but that leads to a grainy, uneven sauce. The key is making a proper roux with butter and flour—this creates a smooth, velvety base that holds the cheese perfectly.
I cook mine for 1-2 minutes until golden before adding the broth. Skipping this step is what makes store-bought versions taste so different.
Underseasoning the Sauce
The cheese sauce needs proper seasoning to shine. I always add 1.5 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp dried mustard to the sauce before baking. Taste as you go—this is where flavors come together.
Many people forget to season until the end, which makes the dish taste flat. The mustard adds depth that balances the richness of the cheese.
Using Pre-Shredded Cheese
Pre-shredded cheese contains anti-caking agents that make the sauce grainy. Always shred your own cheese using a box grater for the smoothest texture. I use sharp cheddar and Monterey Jack because they melt beautifully together. The extra effort here makes a huge difference in the final dish's creaminess. 🧀
Baking at Wrong Temperature
Baking too hot causes the topping to burn before the center sets, while too low a temperature leaves the cheese undercooked. I bake at 375°F for 20-25 minutes—this gives the perfect balance of crispy top and creamy interior.
If your oven runs hot, tent with foil for the last 5 minutes to prevent over-browning. A meat thermometer helps verify the internal temp reaches 160°F.
Not Resting Before Serving
Cutting into mac and cheese immediately after baking causes the cheese to run everywhere. Always let it rest for 10 minutes—this allows the sauce to set slightly and makes it easier to slice.
The crust will stay crispy while the interior holds its shape. Patience here prevents a messy serving experience. ✨
Nutrition facts
Frequently asked questions
Why use chicken broth instead of milk in mac and cheese?
The chicken broth adds a subtle umami depth that elevates the dish beyond classic recipes. It creates a richer, more complex sauce while keeping it lighter than heavy cream alone. The broth also helps emulsify the cheese better, preventing separation during baking.
Can I make this recipe ahead of time?
Yes! Assemble the dish (without baking) and refrigerate for up to 24 hours—the flavors meld beautifully overnight. For best results, bake straight from the fridge at 375°F for 30-35 minutes (add 5-10 minutes if frozen). The crust will be extra crispy when reheated.
What's the secret to the perfect crispy topping?
Toast the panko breadcrumbs in the oven for 5 minutes before adding them to the top. Press them gently into the cheese to help them adhere, and use extra-sharp cheddar mixed in for extra tang. Bake uncovered until golden brown—never tent with foil too early!
Can I substitute the heavy cream?
For a lighter version, replace half with whole milk or half-and-half, but the sauce won't be as rich. For extra decadence, try whipping cream (35% fat) or a splash of cream cheese (mix in at the end). The heavy cream is key for that velvety texture.
How do I fix a runny cheese sauce?
If your sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the sauce, and simmer for 2-3 minutes until thickened. For prevention, always cook the roux until golden and use freshly grated cheese—never pre-shredded.