Soups & Stews
This baked mac and cheese recipe with chicken broth transforms a classic comfort food into something truly extraordinary. The secret lies in using homemade chicken broth to create a sauce that's rich, velvety, and packed with depth—far beyond what store-bought versions can offer.
I developed this recipe after years of experimenting with different techniques, and the broth makes all the difference in achieving that perfect balance of creaminess and savory flavor.
The process is straightforward but yields restaurant-quality results. You'll start with perfectly cooked elbow macaroni, then build a luscious cheese sauce using sharp cheddar, Gruyère, and a splash of that flavorful chicken broth.
The sauce is what sets this dish apart—smooth, velvety, and infused with layers of umami from the broth. Layering the pasta with cheese and baking until golden ensures every bite is creamy and satisfying.
What you'll end up with is a baked mac and cheese that's foolproof and impossible to resist. The chicken broth adds a subtle savory note that elevates the dish, while the crispy top layer adds texture.
This recipe is perfect for feeding a crowd or enjoying as a cozy weeknight meal—it's the kind of dish that feels like a hug in food form. The best part? It's easier to make than you think, and the results are always impressive.
For extra texture, consider topping with buttery breadcrumbs or fresh herbs before baking. Serve with a simple side salad or roasted vegetables to round out the meal. Let's get started on creating this comforting, flavorful masterpiece that will become a family favorite.
Ingredients for baked mac and cheese recipe with chicken broth
Homemade broth and sharp cheeses make this baked mac and cheese extraordinary—creamy, rich, and packed with savory depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or elbow shape preferred |
| Homemade Chicken Broth 🍗 | 2 cups | Homemade or high-quality store-bought |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor essential |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Freshly Grated Parmesan Cheese 🧀 | ¼ cup | For topping, freshly grated |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for garnish |
The broth is non-negotiable here. Homemade is ideal—simmer chicken bones, carrots, celery, and onion for hours—but a high-quality store-bought like Pacific Foods or Imagine works in a pinch. The cheeses? Sharp white cheddar gives that tangy kick, while Gruyère adds nutty complexity. Grab a wedge of each—pre-shredded gets clumpy and lacks flavor. For the pasta, medium or elbow shape holds up best during baking. I always cook it al dente—it finishes perfectly in the oven.
No Gruyère? Parmigiano-Reggiano is a solid swap, though it won’t have the same melt. Short on broth? Add a splash of cream to maintain richness. The breadcrumbs? Panko stays crispy—regular breadcrumbs turn soggy. Want extra crunch? Toast the butter with the breadcrumbs before sprinkling. Fresh chives add a bright finish, but dried chives at half the amount work if you're out. The flour is just for thickening—don’t skip it, but don’t overdo it either.
This keeps beautifully—4-5 days in the fridge, 3 months frozen. Reheat covered at 350°F until bubbly. For make-ahead prep, assemble the dish, refrigerate overnight, then bake straight from cold—add 10-15 minutes to the bake time. The cheese sauce gets even more velvety after chilling, so don’t rush it. Portion into individual dishes for easy reheating—perfect for meal prep or crowd feeding.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss the pasta, broth, and cheese in one dish. No straining, no extra bowls, and honestly? That crispy top layer forms right in the pan.
- Broth Boosts Everything: The chicken broth isn’t just flavor—it’s the secret. It turns the cheese sauce velvety without being heavy, and that Gruyère? Melts into something dangerously good.
- Lunchbox Hero: Between us, this reheats like a dream. Pack it cold for work or school—still creamy, still satisfying. (Yes, even on a Tuesday night.)
- Cheese Stretch: Sharp cheddar and Gruyère mean this feeds four for less than takeout. Leftovers? Even better the next day—if they last that long.
Step-by-step instructions for baked mac and cheese with chicken broth
Here's how to create the creamiest, most flavorful baked mac and cheese using our homemade chicken broth.
🍳 Step 1: Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Season generously with 1.5 teaspoons Diamond Crystal kosher salt—this ensures the pasta absorbs enough flavor during cooking. Stir occasionally to prevent sticking.
Cook the pasta for 1 minute less than the package instructions recommend (about 11-12 minutes for al dente). You want it firm enough to hold its shape but tender enough to absorb the cheese sauce. Drain the pasta in a colander, shaking it gently to remove excess water. Don't rinse it—those surface starches are essential for creating a rich, velvety sauce later.
👨🍳 Step 2: Create the Ultra-Creamy Cheese Sauce
In a large, heavy-bottomed pot, melt the 0.5 cup unsalted butter over medium heat. Once fully melted, whisk in the 2 tablespoons all-purpose flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty—this ensures proper thickening without a raw flour taste.
Slowly pour in the 2 cups homemade chicken broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until slightly thickened. Reduce the heat to low and gradually whisk in the 2 cups sharp white cheddar cheese and 1 cup Gruyère cheese, adding a handful at a time. The sauce should become luxuriously smooth and creamy. If it looks too thick, add 1-2 tablespoons of pasta water to loosen it.
🥘 Step 3: Combine Pasta and Sauce for Maximum Flavor
Add the drained macaroni to the cheese sauce and stir gently but thoroughly to coat each strand. The sauce should cling beautifully to the pasta, creating that signature velvety texture. Season with 0.5 teaspoon freshly ground black pepper and taste—you may need to adjust the salt slightly, depending on how salty your chicken broth was.
Transfer the macaroni mixture to a 9x13-inch baking dish, spreading it evenly. The dish should be about ¾ full—this gives the cheese room to brown and bubble beautifully. Press down gently with a spatula to create a smooth, even surface. This step ensures the top layer gets perfectly crispy while the inside remains creamy.
🔥 Step 4: Top and Bake to Golden Perfection
In a small bowl, mix together the 0.5 cup panko breadcrumbs, 0.25 cup freshly grated Parmesan cheese, and 2 tablespoons fresh chives. Sprinkle this mixture evenly over the top of the macaroni, pressing down lightly so it adheres. The panko will create a delightful crunchy contrast to the creamy cheese.
Bake the macaroni at 375°F for 20-25 minutes, until the top is deep golden brown and the edges are bubbling. The cheese should be fully melted with a beautiful, glossy finish. If the top browns too quickly, tent loosely with aluminum foil for the last 5 minutes to prevent over-browning while still allowing the cheese to melt completely.
⏰ Step 5: Rest and Serve for Maximum Creaminess
Remove the baking dish from the oven and let it rest for 10-15 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The dish will be hot but more manageable to serve.
Cut into squares and serve immediately, garnished with an extra sprinkle of fresh chives if desired. Each bite should deliver that perfect balance of creamy, cheesy goodness with a satisfying crunch from the panko topping. The chicken broth adds a subtle depth that elevates this classic dish to restaurant-quality status!
Pro Tips For Making Baked Mac And Cheese Recipe With Chicken Broth
- Drain. Rinse. Repeat.: I used to skip this step after draining the pasta, thinking the broth would handle any excess starch. Wrong. The starchy water makes the sauce cling like glue—thin and watery instead of rich and velvety. Drain, run cold water over the noodles for 10 seconds, then drain again. That extra 20 seconds keeps the sauce from turning into a sad, runny mess.
- Shred Cheese Like You Mean It: Buy pre-shredded cheddar? Toss it. The anti-caking agents turn your creamy sauce into a grainy disaster. Instead, grab a box of sharp white chedddar, cut it into chunks, and microwave it for 30 seconds to soften before shredding. For the Gruyère, use a box grater—no blender, no food processor. You want shards, not paste. Trust me, your baked mac will look and taste like it came from a restaurant.
- Broth First, Then Cream: Add the heavy cream to the cheese sauce too soon, and you’ll end up with a split sauce—oily and curdled. Start by melting the cheese in the chicken broth over medium heat, stirring like your life depends on it. Once the cheese is fully melted and smooth, then whisk in the cream. This keeps the sauce silky and prevents that dreaded "broken" texture.
- Bake Covered, Uncover Last 10: I learned this the hard way—baking it uncovered from the start gives you a sad, dry top. Cover the baking dish with foil for the first 20 minutes, then remove it for the last 10 to get that golden, bubbly crust. If you’re nervous about burning, crank the oven to 375°F instead of 400°F. The cheese will still melt through, but the top won’t turn into a hockey puck.
Dietary considerations for this baked mac and cheese recipe with chicken broth
Gluten-Free Adaptation
For a gluten-free version, replace the elbow macaroni with gluten-free pasta like Barilla GF or Brown Rice Pasta—both hold up well during baking. Use 1.5 lbs of gluten-free pasta, but cook it 2 minutes less than package instructions for al dente texture.
The cheese sauce remains the same, but ensure your flour is gluten-free (like Bob’s Red Mill 1-to-1) to avoid cross-contamination. 🌾
Dairy-Free Options
Swap the cheeses for nutritional yeast (for cheesy flavor) and cashew cream (blend 1 cup soaked cashews with 1 cup water until smooth). Use 1 cup cashew cream instead of heavy cream, and replace cheddar/Gruyère with dairy-free shreds like Violife.
The chicken broth adds depth, but taste for salt adjustments—many dairy-free cheeses are saltier. 🧀
Lower-Carb Version
Replace pasta with cauliflower rice or shirataki noodles (rinsed well to remove sodium). For cauliflower, roast 4 cups with olive oil at 400°F for 20 minutes before mixing into the cheese sauce.
Shirataki noodles require no cooking—just drain and pat dry. Reduce heavy cream to ½ cup and use Greek yogurt for tang. 🥦
Vegetarian Adjustments
Keep the chicken broth but boost umami with 1 tbsp soy sauce or 1 tsp miso paste in the sauce. Add sautéed mushrooms (2 cups) or roasted butternut squash (2 cups, cubed) to the pasta for heartiness.
For extra protein, stir in 1 cup cooked lentils or crumbled tofu (pressed and pan-fried). 🍄
Lactose-Free Considerations
Use lactose-free cheeses like Green Valley Organics or Lactaid—they melt just as well. The broth’s savory notes help mask any slight flavor differences. For the panko topping, mix ½ cup lactose-free cheese with ½ cup panko to keep the crispy texture.
Always check labels for hidden dairy in breadcrumbs. 🧈
Nutrition facts
Frequently asked questions
Why does chicken broth make this mac and cheese so much better?
The broth adds depth of flavor that regular milk or water can't match. The savory notes from the chicken enhance the cheese's richness while preventing a heavy, overly rich taste. It also helps emulsify the sauce for that signature velvety texture—no lumps or graininess!
Can I use store-bought chicken broth instead of homemade?
Use high-quality broth like Pacific Foods or Imagine for the best results. Avoid low-sodium versions unless you adjust the salt later—the flavor needs that umami punch. For extra richness, add 1 tablespoon butter to the broth before using.
What if my baked mac and cheese comes out too runny?
This usually happens if the pasta was overcooked or the cheese didn't set properly. For next time, cook pasta 1 minute less than package instructions and press down firmly when layering. If it's already baked, broil for 2-3 minutes on low heat to help the top firm up.
Can I make this ahead of time?
Yes! Assemble the dish up to 24 hours ahead and refrigerate uncovered. Before baking, let it sit at room temperature for 30 minutes (this prevents cracking). Bake at 375°F for 30-35 minutes—the extra time compensates for the cold start.
What's the best way to reheat leftovers?
Cover with foil and warm in the oven at 350°F for 15-20 minutes. For microwave reheating, use 30-second intervals on medium power, stirring between each. Add 1-2 tablespoons milk or broth to restore creaminess if needed.