Soups & Stews
This baked mac and cheese recipe with chicken broth transforms an all-time classic into something extraordinary—crispy golden edges, a velvety sauce infused with savory depth, and a texture that’s impossible to resist.
The secret lies in swapping milk for chicken broth, which adds a subtle umami richness that elevates every bite without overpowering the cheesy goodness. I’ve perfected this version over years of testing, ensuring the top stays perfectly crisp while the center remains creamy and decadent.
The chicken broth isn’t just a substitute—it’s the star. As it simmers with the cheese, it creates a sauce that’s richer than traditional versions, with a complexity that makes this dish feel like a restaurant-quality indulgence.
The key is patience: letting the cheese melt slowly over low heat and stirring constantly to prevent lumps. For that signature crispy top, we’ll use a mix of panko and melted butter, baked until golden and irresistible.
What you’ll end up with is a casserole so decadent it’s worth the effort—a dish that pairs perfectly with roasted vegetables, a simple salad, or even as a standalone meal. The broth-infused sauce clings to every strand of pasta, while the crispy top adds a satisfying contrast.
This isn’t just mac and cheese; it’s a comfort food masterpiece that will have everyone asking for seconds.
Ready in about 45 minutes, this recipe is ideal for weeknight dinners or special occasions. The best part? Leftovers reheat beautifully, making it a crowd-pleaser for meal prep. Let’s get started—your taste buds will thank you.
Ingredients for baked mac and cheese recipe with chicken broth
Sixteen ingredients for a mac and cheese that's restaurant-worthy with crispy edges and broth-infused richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Dry pasta, medium or elbow shape |
| Chicken Broth 🍲 | 3 cups | Homemade or quality low-sodium |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 2+ years preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor essential |
| Heavy Cream 🥛 | ½ cup | Full-fat for velvety texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crispy topping |
| Panko Breadcrumbs 🍞 | ½ cup | Japanese-style for extra crunch |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced, for umami depth |
| Dijon Mustard 🍯 | 1 tbsp | For subtle tang |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Dried Thyme 🌿 | ½ tsp | For subtle earthy notes |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For greasing baking dish |
The cheeses are non-negotiable here. Sharp cheddar brings the tang, while Gruyère adds nutty depth—both should be freshly shredded (pre-shredded has anti-caking agents that ruin texture). For the broth, homemade or high-quality low-sodium makes all the difference. I always grab mine from Trader Joe's or make a big batch myself. The garlic? Freshly minced releases more flavor than jarred minced garlic—worth the 30 seconds to chop. For the panko, Japanese-style stays crispy longer than regular breadcrumbs.
No Gruyère? Parmesan or fontina work in a pinch, but the flavor won't be identical. Short on chicken broth? Vegetable broth plus 1 tsp chicken bouillon gets you close. The heavy cream can be swapped for half-and-half if you're watching calories, though the texture won't be as velvety. For the crispy topping, butter plus panko is a must—don't skip either. The flour is just for thickening, but don't let it sit too long or it'll get gummy. If you're gluten-free, use gluten-free panko and flour blend.
This reheats beautifully—just cover with foil and bake at 375°F for 15-20 minutes until bubbly. Keeps 4-5 days in the fridge, freezes for 3 months. I always make a double batch because it disappears fast. For meal prep, portion into individual baking dishes and freeze—just bake straight from frozen, adding 5-10 extra minutes. The crispy topping might soften slightly when reheated, but it's still delicious.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots—just toss everything into one baking dish, stir, and bake. The chicken broth adds depth without extra cleanup, and the cheeses melt into that perfect, stretchy blanket.
- Umami Bomb: That chicken broth isn’t just flavor—it’s the secret weapon. The sharp cheddar and Gruyère blend into a rich, tangy-savory bite, while the heavy cream keeps it velvety. Honestly, I’ve never had mac and cheese this addictive without a roux.
- Weeknight Workhorse: Between us, this is my go-to for busy nights, potlucks, or even a lazy Sunday. It reheats beautifully, feeds a crowd, and my kids (the toughest critics) still ask for seconds. The Gruyère’s nutty kick makes it feel fancy, but it’s really just elbow mac and a few pantry staples.
- Budget Luxury: Sharp cheddar and Gruyère might sound fancy, but they stretch further than you’d think—especially with broth instead of milk. I make a double batch, freeze half, and pull it out when I need a cheap but satisfying meal. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for baked mac and cheese with chicken broth
Here's how to create a velvety, broth-infused mac and cheese with a golden, crispy topping that'll impress everyone.
🍳 Step 1: Cook the Pasta Al Dente in Chicken Broth
Bring a large pot of water to a rolling boil and add the 1.5 lbs elbow macaroni. Cook until 1 minute before the package instructions for al dente—this ensures it finishes cooking perfectly in the oven. Drain, reserving 1 cup of pasta water, then return the drained pasta to the pot.
Pour in the 3 cups chicken broth and stir well. The broth infuses the pasta with deep, savory flavor while keeping it moist. Keep the pot over low heat while you prepare the cheese sauce—this prevents the pasta from drying out or sticking together.
🥘 Step 2: Create the Ultra-Creamy Cheese Sauce
In a separate large bowl, combine the 2 cups sharp cheddar cheese, 1 cup Gruyère cheese, 0.5 cup heavy cream, 1 tbsp Dijon mustard, 1.5 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Stir until the cheese melts completely and the mixture becomes smooth and glossy.
Add the cooked pasta and broth mixture to the cheese sauce, stirring gently but thoroughly. The broth helps create a lighter, more velvety texture than traditional milk-based mac and cheese. Taste and adjust seasoning—this is where the flavor really comes together, so don't skip it.
🔥 Step 3: Prepare the Crispy Topping
In a small bowl, mix the 0.5 cup unsalted butter (cold and cubed), 0.5 cup panko breadcrumbs, and 0.25 cup all-purpose flour. The cold butter will create pockets of air in the breadcrumbs, ensuring maximum crispiness when baked.
Spread the mac and cheese mixture evenly into a 9x13-inch baking dish (or similar size). Sprinkle the butter-breadcrumb mixture evenly over the top, pressing down lightly with your fingers. The butter will melt during baking, creating a golden, crispy crust while the breadcrumbs add texture contrast.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Bake the mac and cheese for 25-30 minutes until the edges are deep golden brown and the top is crispy. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes of baking.
Remove from the oven and let it rest for 5 minutes before serving. This resting time allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The crispy topping should hold its shape when pressed gently with a spoon.
🍽️ Step 5: Garnish and Serve Immediately
Garnish with an extra sprinkle of freshly ground black pepper and minced garlic cloves for added aroma. Serve warm with a side of steamed vegetables or a simple green salad to balance the richness.
The result should be a creamy, flavorful mac and cheese with a perfectly crispy top that contrasts beautifully with the velvety interior. Each bite delivers the savory depth of chicken broth, the sharpness of aged cheddar, and the nutty complexity of Gruyère—all held together by that irresistible crunchy crust.
Pro Tips For Making Baked Mac And Cheese Recipe With Chicken Broth
- Salt the Broth First: Taste that chicken broth before adding it to the cheese sauce—it’s likely bland. A quick pinch of salt (start with ½ teaspoon per cup) upfront saves you from over-salting later when the cheeses melt in. I learned this the hard way after ending up with a dish that tasted like it needed a whole shaker of salt on top.
- Use a Splatter Screen: Gruyère and sharp cheddar are aggressive when melting. Pop a splatter screen over the saucepan while heating the cream and broth—it’s the only way to avoid cheese splatter wars on your stove and cabinets. (Yes, even if you’re impatient like me.)
- Drain Pasta Cold: Rinse elbow macaroni under cold water right after draining, then shake it dry in the colander. Hot pasta sticks together like glue, and cold water stops the cooking while giving you time to mix without a clump disaster. This isn’t the prettiest method, but it’s the tastiest.
- Layer Cheese Like a Sandwich: When folding the cheese sauce into the pasta, start with a thin layer of melted cheddar-Gruyère mix at the bottom of the dish. Add the pasta, then top with another layer of cheese before baking—this guarantees a creamy center and a golden crust. I was skeptical until I tried it.
Best sauces and condiments for this dish
Broth-Infused Sauce Upgrade
Swap out half the milk for chicken broth to transform your mac and cheese into a restaurant-worthy dish. I start with 1.5 cups broth and 1.5 cups whole milk for that perfect balance of richness and depth.
The broth adds umami complexity while keeping the sauce velvety—no graininess here! For extra flavor, I simmer the sauce on low heat for 5 minutes to let the broth's savory notes meld with the cheese. 🍲
Crispy Topping Variations
For a crunchy crust, top your mac and cheese with 0.5 cup panko breadcrumbs mixed with 0.5 cup melted butter and 0.25 cup grated Parmesan. Press it down firmly before baking.
If you want something different, try crushed potato chips (like Kettle Brand) for a salty crunch or toasted breadcrumbs with smoked paprika for a smoky kick. 🥔
Cheesy Sauce Boosters
Take your sauce to the next level with 1 tbsp Dijon mustard for a subtle tang or 1 tsp smoked paprika for depth. I also love adding 0.25 cup white wine (like Chardonnay) to the sauce while cooking—it adds brightness without overpowering.
For a creamy twist, stir in 0.5 cup sour cream at the end for extra richness. 🧀
Herb and Spice Pairings
Fresh herbs elevate this dish instantly. Sprinkle 2 tbsp chopped chives or 1 tbsp fresh parsley on top before serving. For warmth, add 0.5 tsp cayenne pepper or 1 tsp hot sauce (like Frank's RedHot) to the sauce.
If you prefer earthy notes, 0.5 tsp dried thyme or 1 tsp nutritional yeast works wonders. 🌿
Dairy-Free Adaptations
For a dairy-free version, replace the cheese with 1.5 cups cashew cheese (blend 1 cup soaked cashews with 0.5 cup water and 1 tbsp lemon juice). Use 3 cups unsweetened almond milk and 2 cups vegetable broth for the sauce.
Top with crushed nuts (like pecans) and toasted coconut flakes for texture. 🌱
Extra Crispy Techniques
Want that golden, shatteringly crisp top? Broil for 2-3 minutes at the end of baking—just watch it closely! For even more crunch, press toasted bread slices into the top before baking.
Another pro tip: Chill the mac and cheese for 30 minutes before baking to help the crust set better. 🔥
Nutrition facts
Frequently asked questions
Why does this recipe use chicken broth instead of milk?
The chicken broth adds umami depth that milk can't match, creating a richer, more complex flavor profile. It also helps balance the sharpness of aged cheddar while keeping the sauce velvety rather than heavy. The broth's savory notes make every bite more satisfying—it's the secret to restaurant-quality taste!
Can I make this mac and cheese ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, cover with foil and bake at 375°F for 25-30 minutes until bubbly. For freezing, bake first, then cool completely before wrapping tightly. Reheat from frozen by baking at 350°F for 45-50 minutes, adding foil for the first 30 minutes.
What's the best way to get an extra crispy topping?
For maximum crispiness, use cold butter cubes mixed with panko and press firmly on top. Broil for 2-3 minutes at the end of baking (watch closely!) or chill the dish for 30 minutes before baking to help the crust set better. A thin layer of cornstarch mixed into the breadcrumb topping also works wonders.
Can I substitute Gruyère with another cheese?
Yes! If you can't find Gruyère, try fontina for a milder nutty flavor or Parmesan for extra sharpness. For a dairy-free option, use nutritional yeast (1 tbsp) mixed with cashew cheese to mimic the umami depth. Just note that the texture may vary slightly without Gruyère's signature melt.
How do I fix a runny mac and cheese?
If your mac and cheese is too loose, stir in 1-2 tbsp cornstarch mixed with 1 tbsp cold water and bake for 5-10 extra minutes covered with foil. For a starchy pasta issue, try adding 1/4 cup reserved pasta water to help bind the sauce. If the cheese didn't melt properly, reheat gently on the stovetop with 1 tbsp heavy cream to restore creaminess.