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This baked mac and cheese recipe with chicken broth transforms comfort food into something extraordinary—rich, velvety, and deeply flavorful without the risk of watery texture. The secret lies in using chicken broth instead of milk for the roux, creating a sauce that's unexpectedly luxurious while maintaining perfect consistency.
I developed this version after years of testing, and it's now my go-to for gatherings or cozy weeknight dinners.
The chicken broth adds umami depth that elevates the cheese beyond ordinary cheddar, while a crispy breadcrumb topping ensures every bite has satisfying texture contrast. This method delivers restaurant-quality results in one baking dish, with no need for complicated techniques.
The key is patience—letting the cheese melt slowly for maximum creaminess.
What you'll end up with is a golden, bubbling masterpiece that's impossible to resist, featuring tender pasta perfectly coated in a silky, savory sauce. The aroma alone will have everyone gathering at the table, and the first bite delivers that perfect balance of creamy, cheesy, and slightly crispy elements.
This is comfort food redefined.
Perfect for feeding a crowd or meal prepping for the week, this recipe scales beautifully while maintaining its rich, brothy character. Pair with roasted vegetables or a simple green salad for a complete meal. Here's how to make it—step by step.
Ingredients for baked mac and cheese recipe with chicken broth
Six servings of velvety, broth-infused mac and cheese that's restaurant-quality without the fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Extra-Sharp White Cheddar Cheese 🧀 | 1 cup | Shredded, for depth of flavor |
| Chicken Broth 🍲 | 2 cups | Low-sodium, homemade or quality store-bought |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into tablespoons |
| All-Purpose Flour 🌾 | ¼ cup | For roux, sifted for smoothness |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Garlic Cloves 🧄 | 2 cloves | Minced, for aromatic base |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Dry White Wine 🍷 | ¼ cup | Optional, for depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For subtle heat |
| Nutritional Yeast 🍃 | 2 tbsp | For umami boost (optional) |
The cheeses are non-negotiable here—sharp white cheddar for that classic tang, plus extra-sharp for depth. I always grab a block 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 Swanson low-sodium versions work perfectly. The garlic and onion? Freshly minced—no jarred shortcuts. If you're feeling fancy, add a splash of dry white wine to the roux for extra complexity.
No chicken broth? Vegetable broth plus 1 tbsp soy sauce gets you close. Running low on sharp cheddar? Monterey Jack at half the amount adds creaminess. The panko topping is key—Trader Joe's has the best pre-toasted kind, but regular panko works too. For extra richness, swap half the heavy cream for whole milk. And if you're out of flour, cornstarch works 1:1 for the roux, though texture might be slightly different.
This reheats beautifully—just cover with foil and bake at 350°F for 15-20 minutes. Keeps for 4-5 days in the fridge, freezes for 3 months. I always make an extra portion—leftovers are perfect for quick lunches. Store the breadcrumbs separately if you want to add them fresh when serving. The sauce thickens as it cools, so if it seems too stiff when reheating, add a splash of warm milk or broth to loosen it.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss the pasta, cheese, and broth in one dish, bake, and walk away. No boiling, no straining, no extra pots. The chicken broth keeps it light but rich, and the cheddar layers melt into that perfect stretchy blanket.
- Umami Bomb: That chicken broth isn’t just for flavor—it’s the secret. The savory depth cuts through the sharp cheddar, making every bite deeper than your usual mac. Honestly, the extra-sharp cheddar alone makes it feel like a restaurant dish, but the broth ties it all together.
- Leftovers That Don’t Suck: Between us, most baked mac turns into a sad, dry mess the next day. Not this one. The broth keeps it moist, and the crispy top? Still there when reheated. I meal prep this all the time—just pop it back in the oven for 10 minutes, and it’s like fresh.
- Budget Comfort: Sharp cheddar’s a steal, butter’s cheap, and elbow pasta fills you up. I make this when I’m broke or when I’m not, because it’s solid without being fancy. Plus, the broth adds richness without breaking the bank—no heavy cream here, just pure, satisfying cheesiness.
Step-by-step instructions for baked mac and cheese with chicken broth
This method transforms simple ingredients into a velvety, broth-infused mac and cheese with a golden crust and no watery texture.
Cook the Pasta Al Dente and Sauté the Aromatics
Start by boiling 1.5 lbs elbow macaroni in well-salted water until 1 minute shy of package directions for al dente texture. Reserve 1 cup pasta water before draining—this starchy liquid is essential for emulsifying the cheese sauce later. While the pasta cooks, heat 0.5 cup unsalted butter in a large skillet over medium heat. Add the diced yellow onion and cook for 5 minutes until softened but not browned.
Add the 2 minced garlic cloves and cook for 30 seconds until fragrant—don't let them brown or they'll turn bitter. Remove from heat and set aside. The reason we sauté these aromatics first is that their flavors form the flavor base for the entire dish, ensuring every bite is rich and aromatic.
Build the Roux and Incorporate the Broth
Return the skillet to medium heat and add the 0.25 cup all-purpose flour, whisking constantly for 2 minutes until it forms a smooth, pale roux. This step is crucial—if you let it brown, you'll get a grainy texture instead of a silky sauce. Slowly whisk in the 2 cups chicken broth and the 0.25 cup dry white wine, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until it thickens slightly. This creates the velvety foundation that prevents the cheese from becoming watery. If you're using the 2 tbsp nutritional yeast, sprinkle it in now and whisk to combine—it adds a subtle umami depth that elevates the flavor profile.
Melt the Cheese and Create the Perfect Sauce
Reduce heat to low and gradually add the 2 cups sharp white cheddar cheese and 1 cup extra-sharp white cheddar cheese, whisking constantly until fully melted and smooth. The extra-sharp cheddar adds a tangy depth that balances the richness. Stir in the 0.5 cup heavy cream and 1.5 tsp kosher salt, then add the cooked pasta, tossing gently to coat every strand.
If the mixture seems too thick, add pasta water 1 tablespoon at a time until it reaches a creamy, pourable consistency. The sauce should cling to the pasta without being gluey. Here's where the chicken broth truly shines—it infuses the dish with savory depth without making it watery, creating a texture that's rich yet light.
Assemble and Bake to Golden Perfection
Transfer the mac and cheese to a greased 9x13-inch baking dish and spread it evenly. In a small bowl, mix the 0.5 cup panko breadcrumbs with 0.5 tsp black pepper. Sprinkle this mixture evenly over the top, pressing down gently to ensure it adheres. The panko creates a crispy, golden crust that contrasts beautifully with the creamy interior.
Bake at 375°F for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The internal temperature should reach 165°F when checked with an instant-read thermometer. If the top browns too quickly, tent loosely with foil for the last 10 minutes to prevent burning while still achieving that coveted crust.
Rest and Serve with Confidence
Remove from the oven and let the mac and cheese rest for 10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and preventing a runny texture. The dish should be creamy yet structured, with a crispy panko crust that adds satisfying texture to every bite.
Serve immediately while warm, garnished with an extra sprinkle of black pepper if desired. The chicken broth gives this mac and cheese a savory richness that sets it apart from traditional versions, while the layered textures and balanced flavors make it a showstopper for any meal. Enjoy the ultimate comfort food experience!
Pro Tips For Making Baked Mac And Cheese Recipe With Chicken Broth
- USE BROTH LIKE A SAUCE: I learned this the hard way—don’t just dump the chicken broth in at the end. Simmer it into the roux first (the butter-cheese mixture) while you cook the pasta. That way, the broth infuses the cheese instead of just pooling at the bottom like a sad, flavorless lake.
- SALT THE PASTA WATER HARD: Yes, even if you’re using extra-sharp cheddar. The broth adds saltiness, and the butter is unsalted, so crank that pasta water to boiling, salty levels—think "ocean water, not tears." Under-salted pasta ruins the whole dish, and no one’s got time for that.
- BAKE UNTIL THE EDGES CRACK: That golden, crispy crust isn’t just for looks—it’s the thing that matters most. If your mac and cheese comes out of the oven looking soft and sad, you baked it too soon. Wait until the edges are deep golden, almost burnt in spots, before pulling it out. (Yes, even if you’re impatient like me.)
- GRATE THE CHEESE FINE: I was skeptical until I tried it: pre-shredded cheese has anti-caking agents that make the sauce grainy and watery. Grate your own sharp and extra-sharp cheddar on the smallest holes of a box grater—it melts smoother and sticks together better. Your future self will thank you when the sauce isn’t gluing your teeth together.
Regional styles of this baked mac and cheese recipe with chicken broth
Southern Comfort Classic
In the South, mac and cheese isn't just a side—it's a centerpiece, and this version takes it to heart. The key difference? A splash of hot sauce (like Crystal) mixed into the cheese sauce before baking, adding a subtle kick that balances the richness.
I like using Gruyère alongside the cheddar for a nutty depth, and serving it with collard greens or cornbread. The chicken broth here replaces traditional milk, giving it that signature Southern savory note without wateriness. 🍗
New England Crispy Top
Up north, they love their textures, and this version delivers with a crispy, buttery breadcrumb topping that's almost like a golden crust. The trick is using half butter, half olive oil mixed with the panko before baking—this creates a shatteringly crisp shell while keeping the inside creamy.
I add a pinch of smoked paprika to the breadcrumbs for a subtle smoky hint. Pair it with roasted Brussels sprouts or a simple Caesar salad for a well-rounded meal. The chicken broth keeps the sauce luscious without overpowering the cheddar's sharpness.
Midwest Hearty Twist
The Midwest takes comfort food seriously, and this version reflects that with a thick, cheesy layer and a touch of bacon bits mixed into the sauce.
The chicken broth adds depth without making it too heavy, and I often add a dash of Worcestershire sauce to the roux for extra umami. Serve it with garlic mashed potatoes or a side of green beans for a classic diner-style spread.
The panko topping is a must—it gives that satisfying crunch that Midwesterners love.
Pacific Northwest Lightened Up
Out west, they prefer their mac and cheese with a lighter touch, and this version delivers with half the cheese and extra chicken broth for a velvety, brothy texture. I swap half the cheddar for feta for a tangy contrast and add fresh dill to the breadcrumb topping for brightness.
The result is a dish that's rich but not heavy, perfect with grilled salmon or a mixed greens salad. The chicken broth shines here, giving it a savory depth that stands up to the bold flavors of the region.
Texas-Style Spicy Kick
Down in Texas, they don't mess around with flavor, and this version packs a punch with 2 tbsp chipotle powder mixed into the cheese sauce. The chicken broth keeps the texture smooth while adding a savory backbone, and I like using Monterey Jack alongside the cheddar for a creamy contrast.
Top it with crushed tortilla chips instead of panko for that Tex-Mex crunch. Serve with black beans and sautéed peppers for a full fiesta-style meal. The heat level is adjustable—start with 1 tbsp if you prefer mild spice.
New York City Gourmet
In the city, mac and cheese gets a gourmet makeover, and this version is no exception. I use aged Gouda alongside the cheddar for a caramelized sweetness, and the chicken broth adds a restaurant-worthy depth. The topping? A mix of panko and crushed pretzels for a salty crunch.
Garnish with chives and a sprinkle of flaky sea salt before serving. Pair it with seared scallops or a charred asparagus for a dish that feels fancy but is still approachable. The chicken broth here is the secret to that velvety, luxurious texture that NYC diners love.
Nutrition facts
Frequently asked questions
Why use chicken broth instead of milk in mac and cheese?
The chicken broth adds umami depth and prevents the sauce from becoming watery. It creates a velvety texture while enhancing the cheese flavor without overpowering it. The broth also makes this version more savory than traditional milk-based recipes.
Can I make this recipe without a roux?
Yes, but the texture won't be as rich. For a quick version, melt the butter with the flour over low heat for just 1 minute (instead of 2) to make a quick roux, then proceed as directed. The chicken broth will still help thicken the sauce naturally, though it may be slightly thinner.
How do I fix a watery mac and cheese?
If your sauce is too thin, remove from heat and stir in 1 tbsp cornstarch mixed with 1 tbsp cold water until thickened. For baked versions, bake uncovered at 375°F for an extra 5-10 minutes to evaporate excess moisture. The chicken broth helps prevent this, but it can still happen if too much liquid is added.
What's the best cheese substitute if I don't have sharp cheddar?
Use Monterey Jack for creaminess or Gruyère for nutty depth. For a tangy kick, mix half cheddar with 1 cup pepper jack. Avoid pre-shredded cheese—it contains anti-caking agents that make the sauce grainy. The chicken broth will still enhance the flavor profile beautifully.
Can I make this ahead of time for a party?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. Before baking, let it sit at room temperature for 30 minutes, then bake as directed (add 5-10 extra minutes to the baking time). For freezing, bake first, then cool completely, wrap tightly, and freeze for up to 3 months. Reheat covered at 350°F for 20-30 minutes.