Soups & Stews
This baked mac and cheese recipe with chicken broth transforms a classic comfort dish into something unexpectedly sophisticated. The secret lies in swapping milk for rich, flavorful chicken broth—adding depth that makes every bite more satisfying.
I developed this version after years of perfecting the balance between creamy sauce and crispy topping, ensuring restaurant-quality results at home.
The chicken broth doesn't just add flavor—it creates a sauce that clings perfectly to each noodle while keeping the texture velvety smooth. We'll use sharp cheddar for bold flavor, Gruyère for nutty richness, and a touch of cream cheese to prevent separation.
The key technique? Cooking the cheese sauce slowly over low heat to eliminate any graininess before baking.
What you'll end up with is golden, bubbling mac and cheese with a crispy breadcrumb topping that contrasts beautifully against the creamy interior. The chicken broth infusion gives it a savory complexity that elevates it beyond basic comfort food.
This version is perfect for feeding a crowd or meal prepping for the week—each bite delivers that perfect balance of cheesy richness and savory depth.
The best part? It comes together in just 45 minutes with minimal effort. We'll show you how to achieve that perfect crispy edge on the breadcrumbs while keeping the cheese sauce lusciously smooth. Trust me, once you try this version, you'll never go back to the basic milk-based recipe again.
Ingredients for baked mac and cheese recipe with chicken broth
Six ingredients transform classic mac and cheese into restaurant-worthy comfort food—chicken broth is the game-changer.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or fine elbow shape preferred |
| Chicken Broth 🍲 | 3 cups | Low-sodium, homemade or high-quality store-bought |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred over pre-shredded |
| Gruyère Cheese 🧀 | 1 cup | Shredded, adds nutty depth |
| Cream Cheese 🧈 | 8 oz | Full-fat for best creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small pieces |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Dry White Wine 🍷 | ¼ cup | Optional, adds brightness |
| Garlic Cloves 🧄 | 3 cloves | Minced, for flavor boost |
| Dijon Mustard 🍯 | 1 tbsp | Adds tangy depth |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Freshly Grated Parmesan Cheese 🧀 | ¼ cup | For topping, optional |
The cheese makes this dish. Sharp white cheddar gives that bold, tangy punch, while Gruyère brings nutty richness—don't skimp on quality here. I always grab block cheese and shred it myself (pre-shredded has anti-caking agents that make the sauce grainy). For the chicken broth, homemade is ideal, but Pacific Foods or Imagine brands work great if you're short on time. The cream cheese is non-negotiable—it prevents separation and keeps the sauce silky smooth. If you're feeling fancy, add a splash of dry white wine (like Sauvignon Blanc) to brighten the whole dish.
No chicken broth? Vegetable broth works in a pinch, though it'll be less savory. Short on Gruyère? Extra sharp cheddar plus a touch of smoked Gouda gets you close. The Panko breadcrumbs are key for that crispy topping—Trader Joe's has the best pre-seasoned kind, but regular Panko works too if you add a pinch of garlic powder. Fresh out of Dijon mustard? Yellow mustard at half the amount works, but you'll lose some complexity. And if you're making this ahead, cook the pasta one day and assemble the next—the flavors meld even better overnight.
This keeps beautifully—4-5 days in the fridge, 3 months frozen. For the crispy topping, bake it straight from the fridge if you're in a hurry (just add 5 extra minutes). I always make a double batch because it reheats like a dream—microwave with a splash of broth to keep it creamy. Store leftovers covered to prevent drying. Want extra crisp? Broil for 2 minutes at the end—just watch it like a hawk!
Why You'll Love This Recipe
- No-Sauce Struggle: The chicken broth does all the heavy lifting—no separate roux or stovetop babysitting. Just boil the pasta, mix in the warm broth (it melts the cheeses like magic), and bake. Honestly, I’ve burned stovetop mac before; this method forgives everything.
- Cheese Love Fest: Sharp cheddar’s tang meets Gruyère’s nutty depth, while cream cheese smooths out the richness—like a hug from a Swiss fondue. The broth keeps it from being gluey, so every bite has that perfect pull-apart texture. (Yes, even on a Tuesday night.)
- Leftover Hero: This reheats like a dream—just pop it back in the oven with a splash of milk, and it’s almost as good as fresh. I’ve fed a crowd with leftovers, packed it for lunch, and even frozen portions for lazy mornings. That’s 20 minutes of dinner covered.
- Budget Booster: Chicken broth stretches the cheese further than milk ever could, and elbow mac is cheap. Gruyère’s the splurge, but a little goes a long way—plus, it makes the whole dish feel fancy without breaking the bank. My wallet and taste buds high-five every time.
Step-by-step instructions for baked mac and cheese with chicken broth
This method delivers a rich, velvety mac and cheese with an irresistible crispy topping—every layer packed with savory chicken broth depth.
Cook the Pasta Al Dente
Bring a large pot of salted water to a rolling boil—it should taste like the ocean. Add the 1.5 lb elbow macaroni and cook for 1 minute less than the package instructions suggest. I like to test the pasta at 11 minutes for perfect al dente texture. Drain it in a colander, but don't rinse—those starchy strands help create the creamy sauce.
While the pasta cooks, prepare the cheese sauce components. The chicken broth adds incredible depth, so don't skip this step. Save 1 cup of the pasta water before draining—this starchy liquid is your secret weapon for a silky sauce.
Build the Creamy Cheese Sauce
In a large, heavy-bottomed pot, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 0.25 cup all-purpose flour to create a roux. Cook for 2 minutes until it turns a light golden color—this removes the raw flour taste and thickens the sauce beautifully.
Gradually whisk in the 3 cups chicken broth, 0.25 cup dry white wine, and 1 tbsp Dijon mustard. Bring to a gentle simmer and let it cook for 5 minutes until slightly thickened. Reduce heat to low and stir in the 2 cups sharp white cheddar cheese, 1 cup gruyère cheese, and 8 oz cream cheese until completely melted and smooth. The sauce should be velvety and luxurious—if it's too thick, whisk in some of the reserved pasta water until you reach a perfect coating consistency.
Combine Pasta and Cheese
Add the drained pasta to the cheese sauce and stir gently to coat every strand. The pasta will absorb the sauce, so don't worry if it looks dry at first—it will come together beautifully. Season with 1.5 tsp kosher salt and 0.5 tsp ground black pepper, then stir in the 3 cloves minced garlic. Taste and adjust seasoning—this is where the chicken broth really shines, adding that savory depth we're after.
Transfer the macaroni mixture to a 9x13-inch baking dish, spreading it evenly. The dish should be about ¾ full—this gives us room for the crispy topping without overflowing.
Create the Crispy Topping
In a small bowl, combine the 1 cup panko breadcrumbs and 0.25 cup freshly grated parmesan cheese. Spread this mixture evenly over the top of the macaroni, pressing down gently with the back of a spoon. This creates that irresistible crunch we all love. For extra flavor, you can also sprinkle a pinch of salt and pepper over the top.
Bake at 375°F for 20-25 minutes until the top is deep golden brown and bubbly. The edges should be crispy, and the center should be hot and gooey. If the top browns too quickly, tent it loosely with foil for the last 5 minutes of baking.
Rest and Serve
Remove from the oven and let it rest for 10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The crispy topping will firm up just enough to hold its shape while still delivering that satisfying crunch.
Slice into squares and serve immediately—every bite should deliver that perfect combination of creamy, cheesy goodness with a crispy top. The chicken broth adds a subtle savory note that makes this mac and cheese truly special. Enjoy with a simple green salad or crusty bread to soak up every last bit of that delicious sauce!
Pro Tips For Making Baked Mac And Cheese Recipe With Chicken Broth
- Cook the Pasta Al Dente: Mac and cheese starts with the pasta—no exceptions. Elbow macaroni should have a firm bite, not mushy. I used to overcook it thinking it’d soften in the oven, but that just turns your dish into a gluey mess. Taste it before draining, and pull it out when it’s still slightly resistant.
- Shred Cheese Like a Pro: Sharp white cheddar and Gruyère lose their texture when melted into clumps. Pulse them in a food processor for 3-4 seconds—just enough to break them down without turning them into powder. Skip this, and you’ll get that sad, grainy texture no one wants.
- Temper the Cream Cheese: Cold cream cheese sinks like a rock and never melts smooth. Warm your chicken broth slightly (just until it’s steaming, not boiling) before stirring it in. This lets the cream cheese blend in seamlessly—no lumps, no guessing.
- Broil for the Crust: The oven’s job isn’t just to melt cheese—it’s to build that golden, crispy top. Once your mac and cheese is bubbling, switch to broil for the last 2-3 minutes. Watch it like a hawk; it goes from perfect to burnt faster than you think.
Storing and reheating your baked mac and cheese recipe with chicken broth
Fridge Storage
Store your baked mac and cheese in an airtight container with a tight-fitting lid—glass is best for reheating. Let it cool completely to room temperature first, then refrigerate for up to 4-5 days.
The chicken broth base actually enhances flavor overnight, making it even more delicious when reheated. I always use Pyrex glass containers because they handle temperature changes better than plastic. 💛
Freezer Prep
For longer storage, freeze portions in single-serving airtight containers or heavy-duty freezer bags. Press out excess air to prevent freezer burn, and store for up to 3 months.
Label with the date—this version reheats beautifully without losing texture. I recommend freezing before adding the breadcrumb topping to maintain crispiness. Thaw overnight in the fridge before reheating. ❄️
Oven Reheating
Preheat your oven to 350°F and transfer the cold mac and cheese to a baking dish. Cover tightly with aluminum foil and bake for 20-25 minutes until heated through.
The foil traps moisture, keeping the sauce creamy. For extra crispiness, broil for 2-3 minutes at the end with the foil removed—just watch it closely to avoid burning. 🔥
Microwave Method
For quick reheating, cover the portion with a damp paper towel and microwave on 50% power for 2-3 minutes. Stir halfway through, then continue in 30-second intervals until heated to 165°F.
Add 1-2 tablespoons of chicken broth to prevent drying. This method works best for individual servings and maintains the creamy texture. 💡
Crispy Topping Rescue
If your reheated mac and cheese loses its crispy topping, don't worry—you can fix it! Transfer to a baking dish, sprinkle with extra panko breadcrumbs, and broil for 2-3 minutes until golden.
For even better results, bake at 375°F for 10 minutes before broiling. This restores that satisfying crunch without overcooking the cheese. 🌟
Meal Prep Tips
Make this ahead for easy lunches! Assemble the dish, but skip baking until ready to serve. Store the unbaked version in the fridge for up to 3 days, then bake straight from cold at 375°F for 30-35 minutes (add 5 extra minutes if coming from the fridge).
This works perfectly for meal prep—just reheat and enjoy. The chicken broth keeps everything flavorful even after reheating. 📅
Nutrition facts
Frequently asked questions
Why does this recipe use chicken broth instead of milk?
The chicken broth adds incredible savory depth that transforms basic mac and cheese into something restaurant-worthy. Instead of just dairy richness, you get that umami flavor that makes every bite more complex. The broth also helps create a silkier sauce that coats the noodles perfectly without being overly heavy.
Can I make this recipe without Gruyère cheese?
For a similar nutty flavor, substitute with 1 cup extra sharp cheddar plus ½ cup smoked Gouda. The smoked Gouda adds depth that complements the chicken broth beautifully. If you're avoiding dairy, try nutritional yeast for a cheesy flavor, though the texture will differ slightly.
How do I prevent the cheese sauce from getting grainy?
Slow cooking is key—stir the cheese sauce over low heat for at least 5 minutes until completely melted. Never use pre-shredded cheese (the anti-caking agents cause graininess), and avoid boiling the sauce. For extra insurance, whisk in 1 tbsp cornstarch mixed with cold water if needed.
What's the best way to make this extra crispy?
For maximum crunch, press the breadcrumb mixture firmly onto the top and bake at 400°F for the last 5 minutes of baking. You can also broil for 2 minutes at the very end—just watch it like a hawk! Another pro tip: Toast your panko in a dry pan for 2 minutes before using it for extra crispiness.
Can I make this ahead of time for a party?
Yes! Assemble the dish completely (including topping) up to 24 hours ahead and refrigerate. Bake straight from the fridge at 375°F for 35-40 minutes—the extra time compensates for the cold start. For freezing, bake without the topping, cool completely, then freeze. Add fresh breadcrumbs when reheating.